Almond Date Truffles (Sprouted Kitchen)
- Minutes to Prepare:
- Number of Servings: 18
Ingredients
20 Medjool dates, seeded and halved1/2 tsp. vanilla extract1/3 cup creamy almond butter1/3 cup unsweetened shredded coconut1/3 cup plus 1 Tbsp. natural cocoa powder1/2 tsp. sea salt1 tsp. cinnamon1/3 cup toasted almonds, well chopped
Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water.
Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.
Serving Size: Makes 18 - 1 Tbsp balls
Number of Servings: 18
Recipe submitted by SparkPeople user CAREWARR.
Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.
Serving Size: Makes 18 - 1 Tbsp balls
Number of Servings: 18
Recipe submitted by SparkPeople user CAREWARR.
Nutritional Info Amount Per Serving
- Calories: 74.4
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 43.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.8 g
- Protein: 1.8 g
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