Recipes..BROWNIE DATE TRUFFLES cake
Makes 10 large sized truffles, or about 20 smaller sized truffles.
INGREDIENTS
For the truffles:
1� cups of Dole California Whole Pitted Dates
? cup almond butter
? cup unsweetened cocoa powder
2 tablespoons water
1 teaspoon pure vanilla extract
� teaspoon kosher salt
For the toppings:
raw organic cacao nibs
almonds
hazelnuts
coconut flakes
ground almond flour
hemp seeds
dried (or ground) goji berries
INSTRUCTIONS
For the truffles:
Pulse the dates in a food processor until paste like and smooth. This will take a few minutes at least. Use a rubber spatula to scrape down the sides and bring the date paste together. Add the almond butter, cocoa powder, water, vanilla and salt and pulse until combined.
Using a cookie scoop or a tablespoon sized scooper, scoop out the mixture and form balls with your hands. You can also make smaller sized truffles if desired*.
Roll each truffle in the desired toppings and chill in the refrigerator until set, for at least an hour. Enjoy and store in the fridge.
INGREDIENTS
For the truffles:
1� cups of Dole California Whole Pitted Dates
? cup almond butter
? cup unsweetened cocoa powder
2 tablespoons water
1 teaspoon pure vanilla extract
� teaspoon kosher salt
For the toppings:
raw organic cacao nibs
almonds
hazelnuts
coconut flakes
ground almond flour
hemp seeds
dried (or ground) goji berries
INSTRUCTIONS
For the truffles:
Pulse the dates in a food processor until paste like and smooth. This will take a few minutes at least. Use a rubber spatula to scrape down the sides and bring the date paste together. Add the almond butter, cocoa powder, water, vanilla and salt and pulse until combined.
Using a cookie scoop or a tablespoon sized scooper, scoop out the mixture and form balls with your hands. You can also make smaller sized truffles if desired*.
Roll each truffle in the desired toppings and chill in the refrigerator until set, for at least an hour. Enjoy and store in the fridge.
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