Thursday, December 1, 2011

Cocoa Almond Truffles

This is a dairy-free, gluten-free truffle recipe that is almost good for you, but your family will never know! I found it on Lilly's Table, but I didn't have the cocoa nibs so I made it without. Delicious!

1-1/2 cups raw almonds (soaked in water and drained)
3/4 cup cocoa, plus a little extra for dusting
2-1/2 cups dates, pitted
1 tsp almond extract
1/2 tsp salt
2 Tbs water (more or less as needed)

Place the almonds and cocoa in a food processor. Pulse until the almonds are finely ground. Add the dates, almond extract and salt, and pulse until a soft paste is formed. Add water if needed if the mixture is too dry to stick together.

Scoop out about a teaspoon of paste and roll into a ball. Roll them or dust them with cocoa powder.

Chef Lilly recommends storing them in a tightly-sealed container in the refrige for a couple of weeks, or in the freezer for a few months.


    2 comments:

    1. have i mentioned that your truffles are RIDICK???

      i keep forgetting they are there, and then i spy them. and i have one. and OMG they are like an awesome little burst of goodness.

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