This recipe comes from one of my favorite blogs that I follow, the Sprouted Kitchen. Her food is always simple, beautiful & creative. In a quest for a healthy dessert (it almost sounds like an oxymoron), this almond date truffle recipe caught my eye. This recipe is dead simple & better yet, delightful. The texture comes out amazing, soft & chewy. The flavors are rich & deep from the nut butter & cocoa powder. This recipe is a keeper.
almond date truffles.
recipe from the Sprouted Kitchen
makes about 15-18
- 20 Medjool dates, seeded and halved
- 1/2 tsp. vanilla extract
- 1/3 cup creamy almond butter
- 1/3 cup unsweetened shredded coconut
- 1/3 cup plus 1 Tbsp. natural cocoa powder
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 1/3 cup toasted almonds, well chopped
- Put the dates and vanilla in a food processor and run until a chunky paste forms.
- Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times.
- The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water.
- Roll a heaping Tbsp. of the mixture between your palms to form a ball.
- Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere).
- Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.
|Seamus & the misty morning|
happy eatings & cheers!