Almond Date Truffles
Prep Time 20 Minutes
Servings 18
Ingredients
Prep Time 20 Minutes
Servings 18
Ingredients
Instructions
  1. Put the dates and vanilla paste in a food processor and run until a chunky paste forms.
  2. Add the almond butter and pulse a few more times.
  3. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut. If too dry, add a touch more almond butter or a splash of water.
  4. Roll a heaping tablespoon of the mixture between your palms to form a ball. Repeat with remaining mixture.
  5. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere).
  6. Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.
Recipe Notes

Some dates can be super dry and hard, but for this recipe, you want to try to get your hands on some that are plump and slightly glossy, with no crystallized sugar on the surface. You can find quality Medjool dates at Costco, Trader Joe’s, and HEB has this brand in the produce area: Bard Valley Natural Delights Medjool Dates. No added sugar, no preservatives.

The Vanilla Bean Paste can also be found at HEB in the spice isle. I use Taylor & Colledge Organic Vanilla Bean Paste.

© fueled for GOD, a program of First Fruits Living Ministries. For more information regarding this program, send an email to contact@firstfruitsliving.com or visit our website at www.firstfruitsliving.com.