10 Minute Chocolate Date Truffle
- 33 Medjoul dates
- 1 cup Almonds
- 1 cup Walnuts
- 1/2 cup Chia Seeds
- 1/2 clove Flax meal
- 1/2 cup Peanut Butter (optional)
- 1/4 cup water (from the dates)
- 1
Soak the dates in hot water for 30 minutes to soften.
- 2
Drain the dates, keep 1/4 cup of the water, and remove the pips.
- 3
Add the pitted dates, walnuts and almonds to a food processor and process until they form a paste.
- 4
If the mixture is too thick then add 2 tablespoons of water at a time until the mixture is well blended and forms a paste.
- 5
Add the flex meal, chia seeds and salt to the food processor and pulse until well combined.
- 6
It is okay if the mixture is a little wet, the chia seeds will start to soak up the moisture so feel free to set aside for 5 minutes while the chocolate is prepped.
- 7
Melt the chocolate using ban bain-marie method and if too thick add a tablespoon of oil or butter at a time until the chocolate is loose enough to dip the truffles easily.
- 8
Wet your hands, roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
- 9
Dip each ball into the melted chocolate and bring them out using a fork.
- 10
Gently place each one on a baking sheet and then place the baking sheet in the freezer for 10 minutes to firm up the truffles.
- 11
Optional but sprinkle truffles with crushed pistachios or desiccated coconut.
- 2