I became obsessed with these truffles after the first time I made them. This recipe comes from one of my favourite foodie websites http://www.thehealthychef.com/ I would forgo any dessert at any restaurant to come home to a couple of these little beauties. The best thing about them is that they contain no processed food, no added sugar and are filling and satisfying all in one.
The sweetness in these truffles comes from medjool dates. The difference between medjool and ordinary dates is that the ordinary ones you find in packets at the supermarket are dried and quite often come with added ingredients like sugar, salt or other preservatives to help them last longer. Medjool dates are fresh and as well as being used as an alternative to sugar, are often found in Middle Eastern cuisine amongst couscous and other dishes.
The almonds also are a great source of protein and good fats and will leave you feeling satiated before bed.
Enjoy with a cup of tea after dinner!
Makes 24 balls.
300 g (2 cups) natural almonds or walnuts
30 g (¼ cup) dark cocoa powder
½ teaspoon ground cinnamon
1 teaspoon vanilla bean
16 fresh-pitted dates
Coconut, goji berries, nuts, cocoa.
Combine almonds, cocoa and cinnamon in a food processor.
Process 15 seconds until crumbly.
Add vanilla and dates then process until mixture is combined. If squeezed together, it should form into a soft ball.
Add 2 tablespoons of water – only if needed so that the mix forms a soft ball. The mix should be firm and sticky, but not mushy.
Remove power ball mixture from the food processor into a bowl.
Form into 24 round balls.
Roll balls in your choice of garnish.
Store in the fridge covered for up to 3 weeks.