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“A decadent raw truffle featuring almonds, dates and cocoa powder, and a touch of cinnamon, nutmeg and cayenne.”
READY IN:
20mins
YIELD:
24 truffles
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml almonds
  • 29.58 ml cocoa powder
  • 29.58 ml semi-sweet chocolate chips
  • 12-13 dates, soaked for 15 minutes in water (deglet noor dates, whole pitted unsweetened, you can also sub medjool or other varieties)
  • 14.79 ml strong coffee (or coffee liqueur such as Kahlua)
  • 14.79 ml date water
  • 2.46 ml vietnamese cinnamon
  • 2.46 ml cayenne pepper
  • 1.23 ml nutmeg

Directions

  1. Place almonds in a food processor and process until nearly the consistency of almond meal – the pieces should be very fine but stop before it starts to turn to butter.
  2. Next add cocoa powder, chocolate chips, dates (minus the water) and spices and blend well.
  3. Add coffee and pulse. Add 1 Tbsp of date water ONLY if your batter isn’t coming together. It should be difficult to process at this point.
  4. Transfer to a bowl and place in the freezer for 15 minutes.
  5. Remove from freezer and roll into 1-inch balls. They will be sticky but manageable with the warmth of your hands.
  6. Roll in cocoa or cacao powder (optional) and keep frozen to retain freshness. You can eat them chilled or at room temperature. I preferred them a tad on the warm side as you could taste more of the flavors.

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