Chocolate-Covered Date & Almond Truffles
Course:
Dessert
Ingredients
Truffles
- 310 grams Dates (weight after pitting)
- 2 teaspoons Vanilla Extract
- 21 grams Cocoa Powder (unsweetened)
- 70 grams Almonds (roasted with salt)
- 70 grams Sunflower Seeds
Topping
- 226 grams Dark Chocolate (dark)
- 1⁄2 teaspoons Vegetable Oil
- pinch Salt (flaky; garnish)
Steps
- Roast the almonds:
- Preheat the oven to 175°C fan.
- Spread almonds in a single layer on a baking sheet
- Roast 8–10 minutes, stirring once halfway
- Remove from oven and add salt (about ⅛ tsp)
- Let them cool completely
- Prepare the dates:
- Pit them.
- Then weigh out required amount.
- Soak the dates in warm water for 10 minutes.
- Then strain out the water.
- Line a plate or tray with baking paper. This will be going in the fridge later.
- Place dates, vanilla extract, cocoa powder, almonds, and sunflower seeds into your food processor. Blend/pulse until a moist dough forms. This will take a minute or two of processing. If the dough is too dry and crumbly, add a teaspoon of warm water.
- Once dough is formed, roll into 1-Tablespoon-size balls and place onto prepared plate. Set aside.
- Melt the chocolate in either a double boiler or use the microwave. If using the microwave: place the chocolate and oil (if using) in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.
- Working with one ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet. If desired, sprinkle each with flaky sea salt while the chocolate is still wet.
- Refrigerate coated truffles for at least 30 minutes to set the chocolate. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.
Source: https://sallysbakingaddiction.com/healthy-dark-chocolate-almond-truffles/#tasty-recipes-70740