Ingredients (makes about 24 small truffles)
- 1 cup of cashews
- ½ cup of hazelnuts
- ¾ cup of soft dates, pitted and finely chopped
- ¼ cup + 1 Tbsp. of cacao, unsweetened
- ¼ cup of dried cherries
- 2 Tbsp. of water (for binding)
- 2 Tbsp. of extra-virgin coconut oil
- 1/8 tsp. of Himalayan crystal salt or sea salt (for flavor balance)
- ¼ cup of cacao nibs, finely chopped (for garnish)
Directions
-
Combine cashews and hazelnuts in a food processor fitted with an
S-blade. Process until finely ground.
- Add dates, cacao, cherries, water,
extra-virgin coconut oil and salt.
- Mix until well combined.
- Shape the brownie dough into small truffles and garnish with finely chopped cacao nibs.
- Place the truffles in the refrigerator for at least 15 minutes to firm up.
- These truffles will stay fresh for at least 1 week in an airtight container in the refrigerator.
Are you allergic or overly sensitive to cacao? Replace it with ¼ cup
of carob powder, and garnish the truffles with ground hazelnuts or dried
coconut. Carob powder is a lot sweeter than cacao, so start by adding ½
cup of dates to the dough instead of ¾ cup.
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