(makes 15-18 truffles)
- 20 Medjool dates, pitted and sliced in half
- 1/2 teaspoon vanilla extract
- 1/3 cup creamy peanut butter (i'll do almond next time)
- 1/3 cup unsweetened shredded coconut (i might even make this heaping next time... yep, I will, just decided)
- 1/3 cup plus 1 Tablespoon cocoa (i'll use hershey's dark but regular worked great)
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/3 cup toasted almonds, well chopped but not powdery
Toast your almonds! Turn your oven on to 250, 300 degrees and pop the almonds in on a baking sheet lined with parchment paper. No need to wait for the oven to preheat, they'll get toasty fairly quick anyways. I left mine in about 15 minutes. Remove and let cool.
Toss the chopped dates and the vanilla extract into a Vitamix or food processor and blend until thick and chunky paste forms. Add the peanut butter and pulse more until blended. Then add in the coconut, cocoa, salt and cinnamon and blend until well combined. If it looks too dry that it won't form a ball in your palms when pressed, add in a splash of water and pulse until it looks ready. Remove from the food processor and place it in a bowl to combine even more with a spoon until all the lumps of salt and peanut butter are thoroughly combined.
Chop chop chop your almonds until they're crumbly enough to stick to the date balls when you roll them through. One by one, form a big tablespoons worth in your palm and form a bite sized ball. Roll the ball gently pressing over the almonds and coat thoroughly. Set on a serving platter, continue with the rest of the dough and let set in the fridge for at least an hour before serving. Best when chilled! :) Eat for a morning brunch treat, an afternoon tea snack or even a not so naughty dessert after dinner. (and then as a midnight snack)
ENJOY sweet friends and I can't wait to be back on American soil so I know what TIME I'm posting to you, haha!