Moroccan Spiced Almond Truffles

Find the perfect Paleo dessert recipe that combines the exotic flavors of Morocco with the rich indulgence of a truffle.

🕒 Prep: 10 minutes Cook: 5 minutes Total: 15 minutes

🍽 Servings: 2

🔥 Difficulty: Intermediate

🌎 Cuisine: Moroccan, Paleo

Allergens

Nuts

1 cup raw almonds 2 tablespoons cacao powder 2 tablespoons coconut oil 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger Pinch of sea salt 3 Medjool dates, pitted

Begin by roasting the almonds in a dry pan over medium heat until they become fragrant and slightly browned. This will add depth to their flavor.
Next, blend the cacao powder, coconut oil, spices, salt, and dates in a food processor until you have a smooth, fudgelike mixture.
Add the almonds to the mix and pulse until well combined.
Use your hands to shape the mixture into small, bite sized truffles.
Refrigerate for at least an hour before serving.

The blend of spices in these truffles is inspired by the bustling souks of Morocco, where fresh spices fill the air with their aromatic scent.

For an additional touch of indulgence, serve with a cup of aromatic Moroccan mint tea.

For a nut-free version, substitute sunflower seeds for the almonds.

These truffles can be rolled in shredded coconut or cacao powder to add an extra layer of flavor and texture.

The mixture can also be molded into a large cake or tart for a more impressive presentation.

Store the truffles in an airtight container in the refrigerator for up to one week.

One week

Place the truffles on a plate, sprinkled with cocoa powder or shredded coconut, and garnished with a sprig of mint.

Per serving, these truffles contain 285 calories, 23g of fat, 6g of protein, and 19g of carbohydrates.