ALMOND TRUFFLES

I don’t know about you, but dates and almonds are one of those ingredients I have always in my pantry, especially because they are nutritious and filling snack on the go. You can eat them just the way they are, or make a healthy snacks by combining them with few other ingredients. This is one example of what you can do with them, which may be little bit fancy for a snack, however, don’t be fooled by their appearance. They aren’t just as healthy & nutritious as they are pretty.

ALMOND TRUFFLES
Raw Almond Truffles with Cacao
VEGAN –GLUTEN FREE- REFINED SUGAR FREE

INGREDIENTS FOR 12 TRUFFLES
• Pitted dates 1 cup (pre soaked for 10 min and drained)
• Almond flour 1 cup
• Raw almonds crushed 1/2 cup (to garnish)
• Whole almonds 12 (for the centre)
• Cacao powder 1 tsp
• Vanilla extract 1/2 tsp
• Cold pressed organic coconut oil 1/4 cup (melted above the steam)
• Canned coconut cream 1/2 cup (for the best results use Thai brand)
• Pinch of Himalayan pink salt
• Food processor
• Bowl, medium size
• Mini ice-cream scoop

PROCESS
• Start blending the dates in the food processor until smooth.
• Gradually add the remaining ingredients except chocolate.
• Place the mixture in a bowl, cover with plastic wrap and place into refrigerator for 2 to 3 hours.
• When ready, start making balls by using a mini ice-cream scoop, while placing an almond in the centre.
• Do your best to finish them nicely by rolling them in your palms.
• Lay each on a tray lined with parchment paper.
• Place them into freezer overnight or at least for 4 hours.

CHOCOLATE GANACHE
• Raw organic cacao 1 tbs
• Organic Cocoa butter ¼ cup
• Organic Canned Coconut milk 1 cup (room temperature)
• Maple syrup ¼ cup (you can add more if needed)
• Dipping scoop
• Medium and small size bowls
• Whisk
• Plastic squeeze bottle
• Parchment paper
• Tray

PROCESS
• Start by melting the cocoa butter in a small pot over steaming water on medium heat while adding the raw cacao and whisking until smooth.
• When ready, slowly pour the chocolate into the coconut milk in a bowl, while stirring with the whisk.
• Add the maple syrup and whisk some more.
• Remove the pot from the heat and begin dipping the balls into the chocolate with the scoop.
• Carefully place them on the tray lined with parchment paper.
• When ready, place them again into a freezer for couple of hours.
• In the meantime, fill your squeeze bottle with the remaining chocolate and keep it in warm water.
• Remove the truffles from the freezer and decorate them by making swift pattern with the squeezing bottle. It doesn’t have to be perfect.
• When ready, sprinkle your truffles with crushed almonds and place them back into freezer.
• Take them out ½ before serving.

However, if you find this too lengthy, then you can use good quality dark chocolate melted over the steam instead of making it from scratch.

Note: Keep in refrigerator in a sealed container.

BON APPETIT 🍇🍍🍑8🌸🍑🍍🍉
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