Almond Chocolate Truffles
If you like dark chocolate, you’re going to love these nutritious mini-truffles!
Full credit goes to Dr. Greger’s “How Not to Die” Cookbook*
INGREDIENTS:
1/3 c. chopped and pitted medjool dates
1/3 c. raw cashews – soaked in hot water for 3 hours & drained
3 T. almond butter
1/2 c. unsweetened cocoa powder
1/4 c. date sugar
1 tsp. vanilla extract or one 2-3 inch piece vanilla bean, split and scraped
Ground almonds and / or hazelnuts for coating
DIRECTIONS:
• Combine the dates and cashews in a food processor until it forms a paste. Admittedly, this takes me a few start – stop – scrape – start-stop-scrape tries.
• Mix in the almond butter next. Then add the cocoa powder, date sugar, vanilla and 1 tsp. water. Pulse until well-blended.
• Pinch some of the mixture to see that it holds together. If it’s too dry, add a little more water; 1 tsp at a time until the mixture can be formed into 1″ balls. If it’s too soft, refrigerate for 20 mins or add a little more cocoa powder.
• Roll into 1″ balls & place on a plate.
• Place the ground almonds in a shallow dish. Roll the truffles in the nuts until they’re coated. They may require a little pressing effort. Put them in a covered container and refrigerate.
• Note: if your dates aren’t soft, you might soak them in hot water for 20 mins, drain and pat dry.
Nutrition (based on 28 truffles):
72 calories; 3.6 g fat; 10.5 carbs; 1.8 g protein; 142 mcg. potassium
*Dr. Greger, a leading nutrition expert sharing evidence-based research on all things nutrition (whole foods plant-based) has an awesome nutrition website with 1000’s of short videos searchable by topic or food.
