Orange Cocoa Oatmeal Truffles

I am aware of the fact that I regularly announce new found culinary loves and culinary matches made in heaven here on my blog. To be honest, I don't quite remember which was my last one. Hopefully no-one else keeps track. I am still a teenager when it comes to foods, I can become totally besotted with a certain food, and I swap them for another one from one day to another.
Anyway, there is a new one..... a new love.... a new match made in heaven.... I am totally lost in it...... COCOA AND ORANGE. I don't know how it hit me but I've been combining these two in truffles, cookies and a muffin recipe is already in the final stages of its making.
These Orange Cocoa oatmeal truffles fulfill all my criteria of a really cool, extraordinary, alternative, dessert: it's raw, it's vegan, it's natural and on top of all that I could bath in these little balls. They are amazingly delicious, really something very special.
Any downsides to it? Perhaps not the prettiest little dessert, that's why they need some coating. I took pictures of them without the coating and showed them to my husband cum picture editor cum biggest fan and critic. He said the balls look like dung balls that the dung beetles roll. I spare you a direct link. If you are really curious, google the "dung beetle"...... Anyway, here is a picture of the truffle without coating.
Not as sexy, but if you are going to eat these alone in front of the TV or while reading a book on the sofa or while surfing the net like I do, then they probably don't have to be as presentable. But I assure you, the coating is for cosmetic purposes only. The real taste is inside!

(Print Recipe)

6 tablespoons rolled oats
2 tablespoons grated coconut
1 tablespoon unsweetened cocoa powder
1 heaped tablespoon grated orange zest (zest of one medium orange)
5 dried dates, medium size, chopped

2 tablespoons coconut oil
2 tablespoons agave syrup
1/2 teaspoon vanilla extract

Coating (Optional)
unsweetened cocoa powder
grated coconut

Yields ca. 20

Combine all dry ingredients in a food processor and mix. In another bowl, combine coconut oil, agave and vanilla. Add to the dry ingredients in the food processor and blend for about 1 minute. Out of the batter, form balls of the size of a cherry between the palms of your hands. Roll the ball in your preferred coating and place them in mini cupcake liners. Keep in fridge until serving.

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