Yesterday my dad and his wife visited from France. Silas and Vega (my 9 year old twins) thought that was a great occasion to serve “something nice”. I hadn’t prepared for “something nice” so I searched my fridge and cupboards and found a few suitable items like some leftover medjool dates and with almonds and coconut oil as staples in my kitchen, I knew I could at least make some date truffles.
A lifetime ago I bought some silver and gold dust to sprinkle on truffles and balls but I never really got around to using it. Until yesterday. And what a festive look that brought to my brown date truffles!
I also used some blackcurrant powder I had and I must admit that they were my favorite. All the powders, I used were from Mill & Mortar. I buy them in my local Supermarket here in Copenhagen.
They look really pretty, don’t they?
This recipe contains affiliate links.
MAKES 20 TRUFFLES
- 100g dates
- 200g almonds
- 1,5 tablespoon Raw Cacao Powder
- 0,5 tsp vanilla powder
- 2-3 tablespoons Odourless Coconut oil
OPTIONAL – CHOOSE ONE:
- 5-6 drops of Aniseed Oil
- 5-6 drops of Peppermint Oil
- zest from 1 organic orange
- zest from 1 organic orange together with 1 tsp ground ginger and 1-2 tsp cinnamon (leave out the cacao in this one)
2. Put the almonds in you food processor and pulse until you have almond flour.
3. Add dates, cacao powder, vanilla powder, coconut oil and your choice of taste variety. Blend until you have a greasy dough.
4. Shape round truffles with your hands and place them on a plate covered with baking paper. Put them in the fridge for a couple of hours.
5. Right before serving them, you roll them in your preferred dust. If you don’t have any fancy dust, you can roll them in raw cacao powder.
If you do choose to use the silver or gold dust, prepare to look like this! This is my sister and I on Snapchat yesterday. Feel free to follow for more food and glimpses from my every day life! My profile is janefaerber
Products used in this recipe: