These truffle balls are dense but ‘cakey’ due to the ground almonds creating a lovely texture. Any nuts or nut paste could be used to change up the flavours and you could also add other flavour extracts to suit, but here the mild almonds allow the chocolate and dates to shine.
I’ve made these a couple of times now, the first time I used a toothpick to swirl the truffle around in the melted chocolate, this was great but was quite messy and didn’t look so pretty. For my second attempt I half dipped them and then drizzled more chocolate on top which I found much easier to handle.
Recipe: Nutty Chocolate Truffle Balls
3/4 cup blanched ground almond flour
1 cup almond or cashew paste
1 -2 tablespoon coconut syrup
12 pitted dates (this is based on deglet noor dates but if using larger medjool dates reduce to 7 dates or +/- 170g of date paste)
1/2 teaspoon ground cinnamon
1/4 tsp salt1/4 cup cocoa powder
Coating: 100g (1/2 bar) dark chocolate to coat
Soak the dates in hot water for 5 mins and then drain. In a food processor, mix all the truffle ingredients together to form a thick paste, it should be sticky but not too sticky to handle.
Using your hands, roll into walnut sized balls and chill until they are a little firmer.
Melt the chocolate and using a toothpick dip the firm truffles into the chocolate to coat fully, or just hold with fingers and dip half the truffle and add a drizzle to the top once laid out on a plate or parchment to set.
These don’t need to be refrigerated and will be a little softer at room temperature. Eat within 3 days.
GRAB THE INGREDIENTS