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