Date Truffles Recipes

DATE TRUFFLES

Steps:

• Combine almond flour, powdered milk, and spices in a small skillet and place over low heat. Cook, stirring constantly, until mixture is fragrant and light brown in color, about 2 minutes.
• Add butter and stir until the butter is melted and mixture is well combined. Transfer to the bowl of an electric mixer and let cool, at least 5 minutes.
• Add date paste, cocoa, and salt to bowl and beat until well combined using the paddle attachment. Scoop balls using a tablespoon or a small ice-cream scoop and drop onto a parchment-lined baking sheet. Roll between damp hands to smooth. Refrigerate truffles at least 1 hour and up to overnight.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; stir in coconut oil. Dip truffles into chocolate, scraping along the edge of the bowl to remove any excess chocolate.
• Roll to coat in pistachios, coconut, or sesame seeds, or a mixture of sugar, 1/4 teaspoon cinnamon, and 1/2 cup cocoa powder.

DATE-ALMOND BUTTER TRUFFLES

Steps:

• Chop the dates into chunks (scissors make this an easier job!) and put in the bowl of a food processor. Sprinkle the salt over the dates and process until they're a smooth paste with just a few chunks here and there. (If you're having trouble getting them to puree, add a teaspoon or 2 of water.)
• Line a baking sheet or plate with parchment paper or plastic wrap. Rub a little coconut oil on the palms of your hands (this will keep the dates from sticking to you as you roll them). Use a spoon to measure out a little less than a tablespoon of the dates and roll lightly into a ball. Put on the lined baking sheet or plate and repeat with the rest of the mixture, making about 15 truffles. Freeze until firm, about 20 minutes.
• In a small microwave-safe bowl (this can also be done in a small saucepan on the stovetop), combine the almond butter, coconut oil and vanilla. Microwave (or heat) until soft, about 20 seconds, and stir until smooth.
• Remove the truffles from the freezer and drizzle with or dip in the almond butter mixture, then sprinkle with the coconut. Return to the freezer to solidify the topping, 10 to 20 minutes. Eat and enjoy!

DATE TRUFFLES

Steps:

• Cook dates, butter, egg and sugar in a pot over low heat. Stir until it boils; cook for 5 minutes; then as heat reduces, add ginger and lemon juice. Cool thoroughly and add rice bubbles. Mix well. Form into small balls the size of a walnut. Roll in coconut or sesame seeds.

ALMOND-PECAN DATE TRUFFLES

Steps:

• In a microwave, warm apple juice. Stir in dates; let stand 5 minutes to soften, stirring occasionally. Remove dates from apple juice; discard liquid. Transfer dates to the bowl of a food processor fitted with the blade attachment; process until smooth. Add pecans and spices; pulse just until combined (mixture will be thick). , Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate, covered, 30-60 minutes., Roll date balls in almonds.

RAW CHOCOLATE AND DATE TRUFFLES

Steps:

• If using regular dates, you must soak them for at least 6 hours, or overnight then drain well.
• Place the seeds and or nuts in to a food processer. Blend for a minute or so until a dense flour like consistency is achieved.
• Add the remaining ingredients and pulse a couple of times until the ingredients begin to stick together, almost like a dough.
• Use your hands to form small balls. Roll the balls in the remaining desiccated coconut to finish.
• The truffles can be kept at room temperature, but I find they are best kept in the fridge.
• Makes around 30 truffles. They will keep for 3-4 days.