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A simple truffle made with Medjool dates, a natural sweetener that’s also known as nature’s candy which is packed with 6 vitamins and minerals, plus a good source of dietary fibre.

Snickerdoodle-Truffles

Ingredients:
3/4 cup blanched almonds
2/3 cup Medjool dates
dash salt
1/2 tsp vanilla extract
3/4 tsp cinnamon
dash cream of tartar
2/3 cup semi sweet chocolate and 1 tbsp shortening for coating truffles
1/4 cup white chocolate chips and 1/2 tsp shortening (optional)

Directions:
Place the almonds in a food processor and process until finely chopped. Add the dates, salt, vanilla, cinnamon, and cream of tartar. Pulse the ingredients until the mixture begins to stick together and clumps against the sides of the bowl. This could take up to 2 minutes or so.

Transfer the almond/date mixture to a glass bowl. Line a baking pan with wax paper and form the almond/date mixture into 3/4 – 1 inch balls, place on the prepared baking sheet. Refrigerate for 30 minutes.

Melt the semi sweet chocolate and shortening. Coat each of the balls in chocolate and place back on the prepared baking sheet. Refrigerate for 30 minutes, before storing in the fridge or freezer.

If desired, melt white chocolate chips and 1/2 tsp shortening, drizzle over candies. (I put the melted chocolate into a plastic sandwich bag and cut a small hole in the corner of the bag and piped the chocolate onto each candy).

They will keep in the refrigerator for up to 3 weeks, or in an airtight container in the freezer for up to 3 months (thaw before consuming).

Enjoy!

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