Chocolate Coconut Truffle Balls made from leftover pulp from juicing!

Chocolate Coconut Truffle Balls 
Made from leftover pulp from juicing!

I love this recipe. It is a great treat at Christmas. 

100g of carrot, orange and ginger pulp. I juiced 3 carrots, 1 orange, and 2" ginger. I used the pulp from a masticating juicer (Norwalk). If your pulp is not dry, try using a nut milk bag to squeeze all possible juice out for a dry pulp.

8 dates, stones removed and soaked in water for 2-3 hours

50g of walnuts or cashews, soaked in water for 2-3 hours

40g cacao powder

60g of shredded coconut

2 Tbs coconut oil

2 Tbls coconut milk (or I use almond/coconut milk)

pinch of Himalayan salt.

1. Drain the nuts and blend for 1-2 minutes until broken down to fine pieces
2. Add cacao and dates to the blender and blend into a paste
3. Add the pulp from juicing to the blender and pulse blend
4. Add coconut oil, coconut milk (or sometimes I use almond/coconut milk), pinch of salt and 40g of shredded coconut. blend until smooth.
5. Remove the mixture from the blender and roll into equally sized balls
6. Roll the balls in the remaining shredded coconut 
7. Place the balls in the fridge to set on parchment paper. 

Should be consumed within 3-4 days.