Date & Nut Truffles

Truffles made with almonds and coated with coconut.

This recipe is made in a food processor. I've added some Canadian Maple Syrup to give it an hint of maple flavor.  Adapted from Cooking Light.

I made them with roasted, salted or unsalted cashews (300g) (no need to toast them) instead of the almonds, and rolled them in hemp seeds. Also delicious!

Makes 30

Ingredients:

2 cups of whole pitted dates (packed) (about 12 oz)
2 cups of slivered blanched almonds, toasted
1 TBS of honey
1 TBS maple syrup
1 TBS orange juice
1/2 tsp ground cinnamon (or a bit more)
grated orange rind from one whole orange
1/8 tsp kosher salt
1 cup flaked unsweetened coconut, toasted (or hemp seeds) for rolling

Directions:

Check the dates for pits and remove any hard end stems.  I like the soft Medjool dates.

Spread the almonds on a 16 x 12 baking sheet. And then bake them at 350F for about 8-10 minutes, stirring occasionally.  Spread the coconut on an 8 x 12 baking sheet and bake it in a 350F oven for about 3-5 minutes, stirring. Check frequently.
Remove from the oven and cool both the nuts in separate bowls.
If you're using roasted cashews, just use them straight from the package.

Add the dates, cooled almonds and process till the nuts are ground.  About 1 to 1 1/2 minutes. Add the honey, maple syrup, cinnamon, orange rind, juice and salt to the food processor. Process on/off till a paste consistency forms and it holds together, 20-30 seconds.
Roll into balls and place on a sheet. Then roll each ball in the toasted, cooled coconut or hemp seeds, pressing some of the coating into the truffles.

Store at room temperature or in the fridge.
I like to store them in a glass jar. This also makes a lovely hostess gift.

Truffles made with cashews and coated in hemp seeds.