Almond-Chocolate Truffles
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.
Notes
Recipe taken from the "How Not to Die Cookbook" by Michael Greger.