1 ½ cup raw walnuts
½ cup chopped dates
½ cup date paste
¼ cup cashew butter
¾ cup cacao
1 tsp. hazelnut extract
1 tsp. vanilla extract
½ cup coconut flakes
Place walnuts into the food processor using the "S" blade.
Process nuts until they resemble a flour-like consistency. Next,
add the remaining ingredients and process again until well
mixed. The batter will be sticky, so you will need to refrigerate
it for a few hours before you can roll it into truffle balls. After
the mixture has hardened in the refrigerator, roll 1 tbsp. size
balls and then coat with coconut flakes. Store in freezer for up
to one month or in refrigerator for up to 2 weeks.
To make date paste: soak 1 cup of pitted chopped dates in enough water
to cover for 2 to 4 hours. Add dates along with ½ cup of the soaking water
to a food processor or blender and process until smooth. Use more soaking
water if a thinner paste is desired. Refrigerate any leftover date paste
for future use. Makes a wonderful sweetener for cereal hot or cold!
MAKES 24 TRUFFLES