These little truffles bring together dates, coconut and almond butter in a melting paste, then coated in a thin layer of raw dark chocolate. A hint of pink salt wakes up the cacao as you eat them. Quick to make, they only ask for a little patience in the cold so they firm up nicely before coating. Perfect with a herbal tea or to end a meal on an indulgent note.
Date, almond and raw cacao truffles
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Activated almond puree
€15.70
Ingredients
For the truffles
- 225 g pitted medjool dates
- 40 g unsweetened desiccated coconut
- 70 g of a mix of almonds and sunflower seeds
- 130 g organic almond butter
- 25 g raw cacao powder
- 2 tablespoons coconut oil
For the coating
- 1 bar of raw dark chocolate (about 100 g)
- 1 teaspoon coconut oil
- 1 pinch of pink Himalayan salt, to finish (or the equivalent of 1 tablespoon - 15 ml - of seawater)
Method
- In a food processor, blend the dates, the coconut, the almonds and sunflower seeds, the almond butter, the cacao and the coconut oil until you get an even paste that holds together.
- Take about a tablespoon of paste and roll it between your palms to form a ball. Repeat until all the paste is used up.
- Place the balls in the freezer for 30 to 60 minutes.
- Melt the chocolate over a very gentle bain-marie, then add the coconut oil and take off the heat.
- Dip each truffle in the melted chocolate, rolling it to coat it well, let the excess drip off and place it on baking paper.
- Sprinkle with a little salt before the chocolate sets completely. If you choose seawater instead, add it to the paste when blending.
Tip
The almond and sunflower seed mix can be replaced with your favourite nuts: hazelnuts, cashews or pecans. If your dates are a little dry, soak them for 10 minutes in lukewarm water and drain them well before blending. For a fully homemade coating, gently melt 40 g of raw cacao butter with 20 g of raw cacao powder and a teaspoon of honey. The truffles keep for a week in the fridge in an airtight container.
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FAQ: your questions about date, almond and raw cacao truffles
How do you make energy balls?
The principle is always the same: soft dried fruit to bind, nuts or seeds for texture, and a flavour of your choice. For example, blend 225 g of dates with 70 g of almonds and sunflower seeds, add raw cacao, coconut or spices, then roll the paste into balls. If the paste is too sticky, add a little desiccated coconut; if it crumbles, a spoonful of almond butter. A spell in the fridge firms them up.
How do you coat with chocolate?
Melt the chocolate over a very gentle bain-marie, never letting it boil, and add a teaspoon of coconut oil to make it more fluid. The truffles should be well chilled, ideally straight from the freezer: the chocolate then sets almost instantly. Dip them one by one using a fork, let the excess drip off, then place them on baking paper. Add any decorations before the coating hardens.
How can I use almond butter?
Almond butter, also called almond paste or purée, acts as a binder and a source of fat in many raw preparations: truffles, energy balls, tart bases or bars. In these truffles, 130 g is enough to make the paste melting and keep it from crumbling. It can also be thinned with water for an instant almond milk, or used in a sauce for raw vegetables. Stir it well before use, as the oil naturally rises to the surface.
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