Date Truffles Madgooga Recipes

EASY COCOA DATE TRUFFLES

Steps:

• Soak the dates in boiling water for five minutes in order to soften them and make them easier to blend. Drain and reserve the soaking water.
• Add the dates, cocoa powder and 2 tablespoons of the date soaking water to the bowl of a food processor. If you are using any extracts, add them in here too. Process for 4-5 minutes, scraping down the sides of the bowl several times, until very smooth. Add more water a teaspoon at a time as needed to aid in blending. You want this to be a bit thinner than the texture of cookie dough.
• Use a cookie scoop or tablespoon to scoop the truffle batter onto a sheet pan lined with parchment paper. Don't worry about making them look nice and round right now because the batter will be too soft to roll into balls. Place the truffles in the freezer for 10 minutes, or until they are firm enough to roll between your palms into balls.
• While the truffles are chilling: Add the dark chocolate and optional coconut oil to a microwave safe bowl. Microwave for 60 seconds, remove and stir. You will likely be able to get all the chocolate to finish melting just by stirring it. If lumps remain, microwave in 15 second intervals, stirring in between, until completely melted. Set aside
• Once the truffles have firmed up slightly, roll each truffle between the palms of your hands into balls. Using a fork, put one truffle ball into the melted chocolate and roll around to coat completely. Place the fork under the truffle and tap on the edge of the bowl to remove excess chocolate. Gently nudge the truffle off the fork and back onto the parchment paper. Repeat with remaining truffles and chocolate. If you are topping the truffles with sea salt or anything else, sprinkle it on top right after coating because the chocolate will set quickly. Place back in the freezer for 5 minutes for the chocolate to harden completely and then enjoy!

DATE TRUFFLES

Steps:

• Combine almond flour, powdered milk, and spices in a small skillet and place over low heat. Cook, stirring constantly, until mixture is fragrant and light brown in color, about 2 minutes.
• Add butter and stir until the butter is melted and mixture is well combined. Transfer to the bowl of an electric mixer and let cool, at least 5 minutes.
• Add date paste, cocoa, and salt to bowl and beat until well combined using the paddle attachment. Scoop balls using a tablespoon or a small ice-cream scoop and drop onto a parchment-lined baking sheet. Roll between damp hands to smooth. Refrigerate truffles at least 1 hour and up to overnight.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; stir in coconut oil. Dip truffles into chocolate, scraping along the edge of the bowl to remove any excess chocolate.
• Roll to coat in pistachios, coconut, or sesame seeds, or a mixture of sugar, 1/4 teaspoon cinnamon, and 1/2 cup cocoa powder.