No time for BS. Just a quick, sweet recipe that I found in a beautiful cookbook called Vegetarian Everyday, written by a sweet Scandinavian couple. Their blog is Green Kitchen Stories. This exactly the kind of recipe I love – a “peace of mind” recipe, delicious and healthy. It’s the a kind of a treat I don’t mind if Alex gobbled four. I didn’t think dates go with chocolate but they do, very well. Dates taste like nature’s toffees.
By the way, I hope your summer is fun and peaceful. Ours has its ups and downs, but, overall, nice and slow.
Oh, and I made these truffles to bring to my Yoga Kundalini class, here in Los Angeles (Nine Treasure Yoga), and people loved them (another reason why LA is a good place to live, nobody here thinks that I’m a neurotic, health freak).
They take about ten minutes to prepare. They are also vegan and gluten- free, and delicious!
Remember to crush the almonds or nuts you’re using before you put them in the food processor (only if you’re using a small, crapy one – I didn’t feel like using my big Cuisinart). If the dates are hard, soak them in water for five minutes. Put all the ingredients in the food processor and pulse until you get a sticky dough.
oil your hands with coconut oil before you remove the sticky dough from food processor. Start forming little bite-size balls.
You can roll them in coco powder (a good quality coco powder will make your truffles taste ten times better.)
Or/and in coconut flakes. Another option is to roll them in ground nuts. 
They keep in the refrigerate for at least a month if they last.
Vegan Date & Chocolate Truffles
Equipment
- Food processor
Ingredients
- ¼ cup almonds - walnuts, or hazelnuts, roughly chopped
- 20 Medjool dates - pitted and roughly chopped
- ½ cup cocoa powder - preferably high-quality
- 1-2 teaspoons coconut oil - use 2 if mixture seems dry
- 1 teaspoon vanilla extract or brandy - optional
- Pinch of fine sea salt
- Additional cocoa powder and/or unsweetened coconut flakes for coating
Instructions
- Blend the mixture: Add all ingredients to a food processor and pulse until a moist, sticky dough forms. The mixture should hold together when pressed between your fingers.
- Shape the truffles: Transfer the mixture to a plate. Lightly oil your palms and pinch off small portions, rolling them into balls slightly smaller than a ping-pong ball (about 1 tablespoon each).
- Coat and store: Roll the truffles in cocoa powder, coconut flakes, or a combination of both. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
