Cashews, almonds and dates are the base for these simple DIY chocolate truffles
Jump to RecipeMany of us have had a little more time at home in recent weeks. And maybe like some of you, I have been spending a little more of that time…in the kitchen…usually in search of chocolate.
During the first couple of weeks of our Shelter in Place, I was hesitant to visit the grocery store and used this time to take stock of what was actually in the pantry. I was also spending time on Pinterest looking for ways to creatively use said items.
I came across a couple of recipes for chocolate truffles that I tweaked, so that I could use what I already had to incorporate chocolate into something that may pass for a ‘healthy’ snack.
Almonds and cashews are items I usually keep in the freezer, dates, cacao powder and chocolate chips are regular staples in the pantry.
Jump to RecipeIngredients:
- Raw slivered almonds, because this is what I had. You can easily use any kind.
- Raw cashew pieces, or another kind of nut or seed such as sunflower or pepitas
- cacao powder, or cocoa powder
- dates, pitted..Costco sells a large tub of them, and they keep for a long time in the pantry
- chocolate chips, for melting
- vanilla extract
- almond extract, if you don’t have almond extract, just double the amount of vanilla
- maple extract, optional
- dash of salt
- Place all ingredients, except for the chocolate chips, into a food processor and pulse a few times until a thick paste forms
- Roll the dough into 1 inch balls, and set aside
- Melt the chocolate chips over low heat in a double boiler
- Dip each ‘ball’ into the melted chocolate, until completely coated
- Place the chocolate covered truffles on a cookie sheet and let chill for at least 1 hour
These can be stored in an air tight container in the refrigerator for up to one week. But I have found that rarely last more that a couple of days.
Make up a batch for a friend, or for someone you know that could use a little distraction right now.
Enjoy!
Chocolate Date and Nut Truffles
Equipment
- Food Processor
- Double boiler or a glass bowl
Materials
- 12 to 14 pitted dates
- 1/2 cup raw slivered almonds
- 1/2 cup raw cashew pieces
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 dash salt to taste
- 1/4 cup cacao powder
- 1 cup chocolate chips for melting
- 1 tsp maple extract (optional) This can be added to the melted chocolate chips
Instructions
- Place the dates, nuts, cacao powder, almond extract, vanilla extract and salt into a food processor
- Pulse all of the ingredients in the food processor until a thick paste forms
- Use a tablespoon to scoop up the paste and form it into a ball
- Place all of the balls on a cookie sheet lined with parchment paper and set aside
- Next, melt the chocolate.You can do this in the microwave, but I usually choose to use a double boiler because I find it is easier to control the heat. Place 1 inch of water in pan and heat the water over a low flame. Set a glass bowl over the pan. The bowl should be large enough to sit in the pan without the bottom touching the water.
- With the heat on low, put the chocolate chips into the bowl and add in the maple extract now, if you have chosen to use it
- Sir continuously over low heat until all of the chocolate chips have melted. This should only take a few minutes
- Place each prepared date and nut ball into the melted chocolate and roll it around a few times to completely coat the truffle
- Then scoop it out and place back onto the cookie sheet. Repeat for all remaining truffles.
- Allow the truffles to chill in the refrigerator for about 1 hour
- The truffles can be stored in the refrigerator in an air tight container for up to one week…if they last that long!
YUM! these look decadent without too much added sugar- love the dates as the main source of sweet