Here is a wonderful treat that is entirely naturally sweet!
Just blend it all together
and roll it into balls
and you have something delicious and "raw"
that sugar just can't beat!
Be sure to try out both the Chocolate
AND Peanut butter versions!
The chocolate truffle recipe was taken from the 8Week Challenge Participants Guide (Chocolate Date Balls).
Chocolate Nut Truffles
1 cup packed Dates*
2 ½ cups walnuts
½ cup cocoa powder
½ cup unsweetened coconut* - toasted
* See Cook's Notes below.
Stuff your dates into a 1 cup measure. Really pack them down.
Using a food processor (mine is 14 cup) place the dates inside and process. Add the walnuts and process again until they are as small as you can get. Scrape down the sides as necessary. Add the cocoa and coconut and blend until a small crumb size is obtained.
Using a small cookie scoop of 1 Tbsp, drop the dough onto a cookie sheet.
Then press the dough into a ball with your hands to keep it from falling apart.
Chill or freeze until eaten. Makes about 34 small balls that are DELICIOUS!!!
Peanut Butter Nut Truffles
1 cup packed dates *
2 cups walnuts
½ cup natural peanut butter
½ cup peanuts
½ cup unsweetened coconut
* see Cook's Notes below
Follow the directions as written above. Makes about 40 truffles.
Packed Dates: The key to making this recipe easy is moist dates. I buy my dates in bulk and sometimes they can be dry. After measuring out the 1 cup of dates, I pour hot water over my dates prior to blending and allow them to soak for 1- 2 minutes. Drain the water off and then process the dates. The mixture sticks together much better.
Unsweetened Coconut: I just tried toasting the coconut before adding it and "WOW" ! It tastes fabulous. It adds a new dimension of flavour, and a little more crunch. To toast your coconut, use a small frying pan and stir as it warms. It will brown quickly. I do mine in my toaster oven which basically broils like an oven.