Why I love this...
Sweet, decadent, indulgent and entirely devoid of processed sugar - meet your new favourite after dinner treat (or anytime treat really...). These truffles are quick, easy, use very basic kitchen tools and contain only a handful of ingredients. Don't worry about these tasting like your typical date & nut bar - they don't. The main flavours are really the dark chocolate and sea salt with the dates just delivering natural sweetness and the almond butter adding some creamy indulgence. They also keep well in the fridge so are a great make ahead treat for your next party, although I personally struggle to keep my hands off them long enough to share ;-)
Ingredients
15 Medjool dates - ideally relatively fresh and pitted
2 Tbsp Almond butter (the healthy kind - with just the almonds)
1 Tbsp Cocoa powder
2 Tbsp Water
1/3 Tsp Table salt (you want this to be fine grains)
130g Dark chocolate
1 Tsp Sea salt flakes (or more table salt but the sea salt looks prettier)
Equipment
Tablespoon
Large plate or baking sheet
Fork
Cereal bowl
Appliances: Blender or Food Processor, Microwave, Freezer
Preparation
Add the pitted dates, almond butter, cocoa powder, water, and table salt to the blender/food processor.
Slowly blend to a smooth paste. Depending on your device you might have to do this in stages scraping the mixture back towards the blades.
Spoon walnut-sized portions out and mold into your desired shape between your hands and rest on the plate/baking sheet.
Melt the dark chocolate in the bowl in the microwave at short burst of 10-15 seconds, stirring with the form inbetween.
Cover each truffle in dark chocolate and lift it out with the fork to let the excess chocolate drip off. Place them on the plate/baking sheet and sprinkle with the sea salt flakes.
Let them chill in the freezer for 10 minutes before storing in an airtight box in the fridge.