Well, they’re not really the “Official” Chocolate Salty Balls, but I couldn’t help writing that. Maybe I watch too much South Park. These babies are “Almond Date Truffles”, and I seriously recommend that you go make these. Total prep time was 15 minutes then 1 hour in the fridge and Wham! you have something healthy and SO delish to nibble on.
- 20 Medjool dates, seeded and halved
- 1/2 tsp. vanilla extract
- 1/3 cup creamy almond butter
- 1/3 cup unsweetened shredded coconut
- 1/3 cup plus 1 Tbsp. natural cocoa powder
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 1/3 cup toasted almonds, well chopped
I sliced my dates in half, removing the pits, which was really the most time consuming part of this, and that only took me a couple of minutes. You toss the dates and vanilla extract in a food processor and pulse it until you get a paste. I added a touch more of the extract because my mix was very dry and it immediately turned into a paste. So, I don’t think using fresh vanilla bean would be ideal here, unless you added a 1/2 teaspoon of water to compensate. Add the almond butter and pulse a few times to mix, then add the shredded coconut, cocoa, salt and cinnamon and pulse a few more times. The mixture looks crumbly, but when you press it between your fingers it binds perfectly. Mine were a good consistency, but the recipe states, “if it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water.”
I scooped the mixture with my fingers and hand rolled it form a truffle sized ball.It should yield 18 balls and I ended up with 19, so I think you can get away with eyeing it rather than trying to measure it out with a spoon or anything too complicated. I set the truffles on a sheet of baking parchment in a small baking dish and then set about toasting the almonds. * I will say now that I think it’s better to toast them before you start, so they cool. So go do that first (hopefully you read ahead before starting, if not, oops!) OK, so put your chopped almonds on a plate or in a small bowl and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). I actually wet my fingers with water and rubbed them on the truffles before applying the slivers, because they didn’t stick as well without, even with applying some pressure, so food for thought. Place the plate in the fridge to chill for an hour. The blog states that the truffles will keep covered in the fridge for a couple weeks but I doubt they’d last anyone that long.
The end result is dense, just the right amount of sweet, rich with cocoa, and just a bit of a crunch. They’re perfect for a party, as you can be a show-off and everyone will tell you you have mad skills, or you can easily make this for having guests over during the week even. I actually take a couple to work with me so I have something healthy and yummy to snack on in the afternoon when I’m feeling a bit peckish.
Now, the photo, like most of the others on this blog to date, are from the original source, however, I will take a photo of mine tonight from my own kitchen, and make more of an effort to showcase what my end result looks like!
Now, make these and let me know how they turned out for you!
Via: Sprouted Kitchen