Exotic Moroccan Date Truffles – A Sweet Vegan Indulgence

Allergens

Tree nuts (almonds)

Ingredients

• 1. 2 cups pitted Medjool dates 2. 1 cup raw almonds, roughly chopped 3. 1/4 cup unsweetened cocoa powder 4. 1/4 cup ground cinnamon 5. 1 tablespoon orange zest 6. 1/4 teaspoon sea salt 7. 1 cup dark chocolate (vegan), melted and slightly cooled

Instructions

1. In a food processor, combine dates and almonds. Pulse until a sticky dough forms.
2. Add cocoa powder, ground cinnamon, orange zest, and sea salt to the mixture. Pulse until well combined.
3. Shape the date mixture into 1 inch round truffles using your hands or a melon baller. Place them on a parchment lined tray.
4. Dip each truffle in the melted dark chocolate, ensuring it is evenly coated. Tap off excess chocolate and return to the lined tray.
5. Refrigerate the truffles for at least 30 minutes to set the chocolate.

Chef’s Insight

Allow the date mixture to cool before rolling into truffles, as this will prevent the chocolate from melting too quickly.

Notes

These truffles can be made in advance and stored until ready to serve.