Door County Raspberry Mocha Energy Truffles

Door County Raspberry Mocha Energy Truffles

By: Shauna H. - Roy, UT - 2017 Recipe Contest Submission

"These types of energy bites are all the rage right now because they are delicious and so easy to make, but my version is infused with coffee for a double energy boost. I combine whole ingredients with the coffee and some of Door County's Mocha Cappuccino Topping, for a treat that's almost too indulgent to be healthy...almost."


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

 

Ingredients

Featured ingredient: Raspberry Almond Coffee 8 oz. Ground

  • 4 oz. brewed Door County Raspberry Almond Coffee, cooled
  • 1/3 Cup Door County Mocha Cappuccino Topping
  • 1/2 Cup peanut butter
  • 1/4 Cup raw honey
  • 2 Cups whole rolled oats
  • 1/4 Cup chopped pecans
  • 1/3 Cup raisins, chopped
  • 1 Cup unsweetened, flaked coconut, divided
  • 1 Tablespoon chia seeds
  • 1 teaspoon fine sea salt
  • 1 ounce (by weight) freeze dried raspberries crushed to a fine powder

Instructions

1. Pour the coffee into a food processor or blender, and add the mocha cappuccino topping and the peanut butter. Blend until fully combined, then pour into a large bowl
2. Add, the honey, oats, pecans, raisins, 1/2 Cup of the coconut, the chia seeds, and the salt to the bowl
3. Mix with a wooden spoon until the ingredients are well incorporated
4. Refrigerate the mixture for 30 minutes
5. Roll the mixture into balls one Tablespoon at a time
6. Place the remaining coconut on a plate and the crushed raspberries on another plate. Roll the balls into the coconut and then into the raspberry powder
7. Serve immediately, or cover and refrigerate