I’ve always had a bit (ehem!) of a sweet tooth, so I love these mock truffles and they’re really quick and easy to make. I’ve tried a number of variations; walnut, raisins, peanut butter etc. But I think the combination of almonds and dates works best. Feel free to experiment though! I’ve done 2 variations of the same truffle, one with a coconut coating and the other with toasted almond along with a chocolate coated treat too. All these little guys are packed with energy and protein so would make a great energy hit for a long hike or run or with an afternoon cup of tea.
1 cup pitted dates (about 20)
2 tablespoons water
1 tablespoon agave
1/2 tsp. vanilla extract
3 tablespoon creamy almond butter
2/3 cup unsweetened shredded coconut (1/3 for mix and 1/3 for coating)
3 tbsp. natural 100% cocoa powder
1/2 tsp. sea salt
1 tsp. cinnamon
1/3 cup toasted almonds, well chopped
– In a food processor or blender combine the dates, vanilla and water to form a chunky paste.
– To the mix add almond butter, coconut, cocoa powder, agave, cinnamon and salt and pulse until a thick paste forms. It should be wet enough to stick together when you press it, but not too wet that its liquid. If too wet, add more coconut. If it seems too dry add a touch more water or almond butter.
– In photo above you can see the consistency of my mix, I placed this in the freezer for about 10 mins before rolling into balls.
– Using a heaped tablespoon of mix, roll into a ball between your palms (dampen your palms with water if you find its really sticking).
– Scatter chopped almonds on a plate and shredded coconut on another and roll each truffle in either almonds or coconut.
– Store in the fridge (or freezer), they’ll keep for a couple of weeks.
1/2 cup blanched almonds
1/2 cup brazil nuts
3 tablespoons agave nectar
¼ teaspoon vanilla extract
Pinch sea salt
100 grams pitted dates (medjool are best if possible)
2 tablespoons almond butter (or other nut butter of your choice)
Pinch sea salt
Water, optional/ as needed
100 grams 70% chocolate
– In a food processor or blender pulse the almonds and brazil nuts until ground. Do not over process as it will turn into nut butter!
– To the nuts add agave, vanilla and salt. Pulse/ process until combined.
– You can choose to shape you chocs as mini bars (like mini twix bars) or square chocolates, whatever you prefer. I started out doing small chocolates but I got a but lazt half way through as it does take a while to make them all into small squares so I ended up with half and half.
– To shape them, scoop out the mix about a teaspoon at a time into your hand and roll into a ball. Slowly shape into a long tube by rolling between the palms of your hands.
– Place them on your prepared parchment paper and flatten into desired shape. You can straighten by pressing the side of a knife against the edges.
– Repeat with remaining mix and once complete, place in the freezer.
– Next, place caramel ingredients in the food processor. Mix until smooth. You may have to add a couple of drops of water to make smooth.
– Remove the bases from the freezer and top with caramel.
– Return to the freezer and allow to set for at least 30 minutes.
– Melt the dark chocolate chocolate in a metal bowl over a saucepan of water. Bring water to a boil and stir until melted.
– Remove the cookie sheet from the freezer and; one by one, coat the bars in chocolate. To do this, drop the chocolates one at a time into the chocolate and roll it around the melted chocolate.
– Once all are coated, place back in the freezer and allow to set.
– Keep in the fridge or freezer until ready to serve.image- ©nobó