Date Truffles
User Reviews
5
Date Truffles
Description
Date Truffles are made from a mix of pitted dates, almonds, date honey or syrup, and spices like cardamom and cloves, along with fresh orange zest and optional orange blossom water for aroma. Toasted shredded coconut adds a layer of flavor and texture and is also used as a coating for the rolled truffles.
The toasted coconut is processed to a finer texture to coat the firm, sticky date and nut mixture which is shaped into bite-sized balls. The flavors balance sweetness from dates and honey with aromatic spices and citrus while the almonds contribute crunch.
These truffles are a naturally sweet snack or dessert option, containing no refined sugars or dairy. They are gluten-free and portable for easy snacking. The recipe requires a food processor to achieve the proper texture and a quick oven toast for the coconut.
Ensuring the coconut is toasted evenly and processing it finely helps the coating adhere well. Rolling the truffles tightly maintains their shape.
Ingredients
- 1 1/2 cups dried coconut unsweetened), divided, flaked or shredded
- 1 cup dates pitted
- 3/4 cup almond slivered
- 1 tablespoon date honey date syrup or maple syrup (if not vegan, you can also use honey)
- 1 tablespoon orange blossom water (optional - recommended)
- 3/4 teaspoon orange zest
- Pinch cardamom
- Pinch cloves
Instructions
- Preheat oven to 350 degrees F. Spread 3/4 cup of the shredded coconut on a cookie sheet in a thin layer. Place coconut inside the oven and bake for 4-5 minutes, stirring frequently, until the coconut is lightly toasted and golden brown. Remove coconut from the oven and carefully pour the toasted coconut into a food processor. Process it for 10-20 seconds until the shreds become very small. Pour into a bowl and reserve.
- Place pitted dates, almond slivers, date honey or syrup, orange blossom water, orange zest, cardamom, cloves, and the remaining ¾ cup of unsweetened coconut (untoasted) into the food processor. Pulse until the mixture turns into a crumbled, sticky dough – it will become a moldable paste, but should still have texture. Roll the nutty paste into 1-inch diameter balls. Roll each truffle ball into the bowl of toasted coconut to coat. Serve.
Notes
- You will need a food processor to finely chop the coconut and blend the ingredients into a moldable dough.
- Use a cookie sheet to toast the coconut evenly at 350°F, stirring frequently to avoid burning.
- Roll the truffles tightly and evenly to hold their shape before coating with toasted coconut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15truffles
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Sodium | 4mg | 0% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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