Almond-Chocolate Truffles

This recipe is just in times for the holidays and makes a great gift. It's from The How Not To Die Cookbook by Michael Greger, M.D. & Gene Stone. It is super easy to make and quick to put together once the cashews are soaked.

Servings 24

Ingredients

1/3 cup chopped and pitted soft dates (If your dates are not soft, soak them in hot water for 20 minutes; then drain and pat dry before using.)

1/3 cup raw cashews, soaked in hot water for 3 hours and then drained

3 tablespoons almond butter

1/2 cup unsweetened cocoa powder

1/4 cup date sugar

1 teaspoon vanilla extract

Ground almonds for coating (or I used cocoa instead)

Instructions

Combine the dates and cashews in a food processor and process to a paste. Add the almond butter and process to combine. Add the cocoa powder, date sugar, vanilla and 1 teaspoon of water. Pulse until well combined.

Pinch some of the mixture between your fingers to see whether it holds

together. If it’s too dry, add a little more water, 1 teaspoon at a time, until the mixture

can be shaped into balls. If the mixture is too soft, refrigerate it for 20 minutes or longer to firm up. If it’s still too soft, add a little more cocoa powder, 1 teaspoon at a time.

Use your hands to shape and roll a small amount of the mixture into a 1-inch ball and transfer to a plate. Repeat until all the mixture has been rolled into balls.

Place the ground almonds (or cocoa) in a shallow bowl. Roll the truffles in the almonds

until they’re coated, pressing on them if needed to cover completely. Transfer the coated truffles to a plate and refrigerate until firm before serving.