Date Almond Butter Truffles Recipes
DATE-ALMOND BUTTER TRUFFLES
Provided by Hannah Bronfman
Categories dessert
Time 55m
Yield about 15 truffles
Number Of Ingredients 6
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!
Nutrition Facts : Calories 88 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 8 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 1 grams, Sugar 10 grams
DATE TRUFFLES
Martha's take on the Gulf confections known as tamrieh calls for coating spiced date rounds with chocolate rather than serving them with the traditional chocolate dipping sauce. Rolling the truffles in pistachios, sesame seeds, and toasted coconut takes them over the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
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.
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- Place the almond flour, dates, almond butter, coconut oil, and cinnamon into the bowl of a food processor fitted with the blade attachment. Blend on high until a smooth ball of dough forms.
- Roll 1-2 teaspoons of dough into small balls with your hands until all of the dough has been used.
- Place the truffles in the freezer for 30 minutes before topping with dark chocolate, and sprinkle with any other toppings you like. Store in a sealed container in the refrigerator for up to one week.
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