Dates are a dietary staple across the Arabian Peninsula, especially during the holidays. Rich in vitamins, minerals, and fiber, they are the perfect alternative to traditional holiday sweets. Combined with rich chocolate, and toasted hazelnuts, these chocolate date truffles will be sure to please your loved ones and guests. Not to mention the little effort they require to make.
INGREDIENTS/ SERVES 5-7
1/2 cup (50 g) blanched almonds/ almonds with their skins removed
20 pitted Medjool dates
8 tablespoons (about 80g) cocoa powder
pinch of salt
1/2 teaspoon orange blossom water (optional)
2 tablespoons shredded coconut, fresh or dry (optional)
2-3 tablespoons water depending on dryness of your mixture
1/2 cup (60g) toasted hazelnuts
1. Grind your blanched almonds in a food processor until coarsely ground.
2. Add dates, coconut, cocoa powder, salt, orange blossom water, and water to the ground almonds, and blend until the mixture forms a thick paste.
3. Take a generous tablespoon of the paste and roll into a ball. With your finger, make a hole in the middle of the truffle and place 1-2 hazelnuts inside. Close the opening and roll the ball in cocoa power, shredded coconut, or ground pistachios. Repeat the steps until you have finished the paste. Your mixture should make 20-25 truffles.
4. Serve immediately or store in the refrigerator and eat cool.
1. For truffles free of nuts, use the same recipe and omit almonds and hazelnuts. Use about 1-2 tablespoons of water.
2. If you are using drier dates, let them soak in water for about 30 minutes before blending them into a paste.