Sunday, November 11, 2012

Almond Date Truffles

It is that time of year again! Time for Dessert Fest 2012! 6 chefs, 5 types of ice cream, 17 types of dessert. So much sugar. This is quite possibly my favorite event of the year!

Here are some highlights from this year:

{Dessert Fest Eve, baking away}

{Taste testing ice cream} 

{Assembling pumpkin trifle}

{Paul making some caramelized bacon}

The Dessert Fest team has decided to make this year's fete a fundraiser for Hurricane Sandy relief, given that our community is still being impacted by the storm. We are supporting the Salvation Army with its relief efforts, and if you would like to make a difference, please click on our giving page here.
These almond date truffles very simple to make, as long as you have a functional food processor. I tried to use my blender in lieu of a food processor and that was a I started again at Mai & Paul's (they have a fabulous set of appliances to use). These may have been the healthiest options at dessert fest! But, who's counting healthy at dessert fest?

In June, Mai and Paul gave me some home made vanilla extract. I left it in a cool, dark spot for about five months, and now I have my own home made extract!

I plan on tossing my left over dates into a smoothie - a natural sweetener!

{Chopping some almonds}

Almond Date Truffles, recipe adapted from Sprouted Kitchen

Makes 18

  • 20 medjool dates, seeded and halved
  • 1/2 tsp. vanilla extract
  • 1/3 cup creamy almond butter
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup plus 1 tbsp. natural cocoa powder
  • 1/2 tsp. sea salt (I could use fleur de sal - try that)
  • 1 tsp. cinnamon
  • 1/3 cup toasted almonds, well chopped
Put the dates and vanilla into a food processor and run until a chunky paste forms. Add the almond butter and pulse a few times. Add the coconut, cocoa powder, salt, and cinnamon and pulse a few more times. The mixture should be a little crumbly, but you should be able to press it between your fingers and make it stick together. If it seems too wet, add more coconut. If it seems too dry, add a touch more of almond butter or a splash of water. 

Set a plate aside to place your completed truffles. 

Roll a heaping tablespoon of the mixture between your palms to form a ball. Repeat with the remaining mixture. Place the chopped almonds on a plate or shallow bowl, and roll each truffle in the almonds, placing them on your plate. Place the plate in the fridge and chill for at least an hour. These truffles will keep covered in the fridge for a few weeks. 

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