Equipment
- 1 food processor
Ingredients
- 2 cups pitted medjool dates
- 1½ cups almond flour
- ½ cup tahini
- ½ cup cacao powder
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp fresh squeezed orange juice
- ½ tsp orange zest
- ½ tsp salt
- ⅛ tsp cardamom
For topping:
- ¼ cup dark chocolate chips
- 1 tsp melted coconut oil
- ⅛ tsp sea salt
- pistachios, coconut flakes, sesame seeds (optional)
Instructions
- Soak pitted dates in warm water for 5 minutes to soften. Pulse in the food processor until broken down into small pieces.
- Add in the rest of ingredients and mix until combined very well. You may need to stop and scrape down the sides to help it along.
- Add in 1-2 tsp of water + pulse again to help it form a sticky dough if you need to. I almost always add a little water to these recipes.
- Form into truffles by rolling between the palms of your hands. Place on parchment-lined sheet.
- Make the chocolate glaze by melting the chocolate with coconut oil. Either microwave for 30 second bursts or use a glass bowl over a double boiler on the stove (to prevent burning).
- Drizzle over the truffles and sprinkle the nut/coconut/sesame seed mixture on top. I also add flaky sea salt here as well. Place truffles in the freezer for 10 minutes, until chocolate hardens. Store in an airtight container in the fridge for up to a week.