Chocolate Date and Nut Truffles
Cashews, almonds and dates are the base for these simple DIY chocolate truffles
Servings: 7
Equipment
- Food Processor
- Double boiler or a glass bowl
Ingredients
- 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!
