26 October 2012

almond date truffles.

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
  1. Put the dates and vanilla in a food processor and run until a chunky paste forms. 
  2. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. 
  3. 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. 
  4. Roll a heaping Tbsp. of the mixture between your palms to form a ball. 
  5. 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). 
  6. 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!

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