Almond-Chocolate Truffles


Servings 24



1/3 cup chopped and pitted soft dates

1/3 cup raw cashews, soaked in hot water for 3 hours and then drained

3 tablespoons almond butter

1/2 cup unsweetened cocoa powder

1/4 cup date sugar (can substitute brown sugar)

1 teaspoon vanilla extract

Ground almonds for coating



Combine the dates and cashews in a food processor and process
to a paste.

Add the almond butter and process to combine. Add the cocoa powder, date sugar, vanilla and 1 teaspoon of water. Pulse until well combined.

Pinch some of the mixture between your fingers to see whether it holds together.

If it’s too dry, add a little more water, 1 teaspoon at a time, until the mixture can be shaped into balls.

If the mixture is too soft, refrigerate it for 20 minutes or longer to firm up.
If it’s still too soft, add a little more cocoa powder, 1 teaspoon at a time.

Use your hands to shape and roll a small amount of the mixture into
a 1-inch ball and transfer to a plate.

Repeat until all the mixture has been rolled into balls.

Place the ground almonds in a shallow bowl. Roll the truffles in the almonds until they’re coated, pressing on them if needed to cover completely.

Transfer the coated truffles to a plate and refrigerate until firm before serving.


Recipe Notes

Note: If your dates are not soft, soak them in hot water for 20 minutes; then drain and pat dry before using.


From: The How Not To Die Cookbook, by Michael Greger, M.D. & Gene Stone 


Banana Curd

Since Stan wrote about brown bananas, I am compelled to share a recipe for Banana Curd which appeared in The Sacramento Bee many years ago.   I find myself wishing my bananas quickly turn brown so I can make this condiment.   Enjoy it on toast for breakfast or graham crackers as a snack.  It serves as a chutney for spicy dishes, especially curries.  


Flavor depends on using very ripe, soft and sweet bananas with dark brown skins. If bananas are barely ripe, add a bit of sugar.  A hint of allspice or nutmeg is also good.  

2 or 3 very ripe bananas
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
Dash ground cloves
Dash ground cinnamon

Mash bananas with fork or potato masher, leaving a few lumps, to make 1-1/2 cups. 
Place mashed bananas in a small saucepan.  Add lemon juice and zest along with cloves and cinnamon.

Bring to a boil and simmer gently about 15 minutes, stirring occasionally.  While simmering, bananas will slowly heave up into mounds and then spout little puffs of steam, like simmering oatmeal.  
Cool.  Pour into a jar, cover, and refrigerate.  Curd will keep about 2 weeks.  

Per 1/4 cup:  47 cal; 1 g pro; 12 g carb; 0 g fat, 0 mg chol; 1 mg sod; 1 g fiber; 9 g sugar

Linda Hax