These date truffles are energetic, satisfying and completely natural. Medjool dates act as a sweetener and binding agent, almonds provide healthy fats and protein, and pure cocoa adds plant compounds and that deep chocolate flavor without added sugar.
Mediterranean
Uncooked date, cocoa and almond truffles
No-bake date, cocoa and almond energy truffles. Healthy, vegan snack or dessert without added sugar.
- Spain
- Dessert
- Light
- Low fat
- easy
20 min
Tiempo de Preparación
20
Servings
Nutrición por ración
- Calories 90 kcal
- Protein 2 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 4 g
- Sodium 15 mg
Story behind the dish
Preparation
Uncooked date, cocoa and almond truffles are a preparation from Spain with easy difficulty. Reserve about 20 minutes in total (20 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g pitted Medjool dates.
- Have ready: 150 g of raw almonds.
- Have ready: 4 tablespoons of unsweetened cocoa powder.
- Have ready: 1 teaspoon vanilla extract.
- Have ready: Pinch of sea salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak dates in hot water 10 min; drain well
Soak dates in hot water 10 min; drain well. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grind the almonds in a processor until coarse flour
Grind the almonds in a processor until coarse flour. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the dates
Add the dates, cocoa, vanilla and salt; process until sticky dough. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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If the dough is very dry, add 1 teaspoon of water.
If the dough is very dry, add 1 teaspoon of water. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Refrigerate the dough for 30 minutes so that it is manageable.
Refrigerate the dough for 30 minutes so that it is manageable. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Form 2 cm balls; coated in coconut
Form 2 cm balls; coat in coconut, cocoa or pistachios. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Store in refrigerator up to 2 weeks
Store in the refrigerator for up to 2 weeks. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Preheat the oven well in advance so that the temperature is stable from the first minute.
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