From: The How Not To Die Cookbook, by Michael Greger, M.D. & Gene Stone
- 1/3 cup chopped and pitted soft dates
- 1/3 cup raw cashews soaked in hot water for 3 hours and then drained
- 3 tablespoons almond butter
- 1/2 cup unsweetened cocoa powder
- 1/4 c date sugar
- 1 2-3 inch piece vanilla bean, split and scraped or 1 teaspoon extract
- Ground almonds for coating
Combine the dates and cashews in a food processor and process to a paste.
Add the almond butter and process to combine. Add the cocoa powder, date sugar, and 1 teaspoon of water. Pulse until well combined.
Pinch some of the mixture between your fingers to see whether it holds together.
If it’s too dry, add a little more water, 1 teaspoon at a time, until the mixture can be shaped into balls.
If the mixture is too soft, refrigerate it for 20 minutes or longer to firm up. If it’s still too soft, add a little more cocoa powder, 1 teaspoon at a time.
Use your hands to shape and roll a small amount of the mixture into a 1-inch ball and transfers to a plate.
Repeat until all the mixture has been rolled into balls.
Place the ground almonds in a shallow bowl. Roll the truffles in the almonds until they’re coated, pressing on them if needed to cover completely. Transfer the coated truffles to a plate and refrigerate until firm before serving.
Note: If your dates are not soft, soak them in hot water for 20 minutes; then drain and pat dry before using.