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Medjool Date Truffles

Back to Recipes Yields 24 truffles

Ingredients:

3 cups Natural Delights Medjool dates, pitted and chopped

2 shots espresso, brewed with 12 ounces water or a 12-ounce cup of strongly brewed coffee, regular or decaffeinated is fine

1 cup pecans, chopped finely

1/2 cup shredded coconut, sweetened or unsweetened

¾ tsp orange or lemon zest

1 tsp ground cinnamon

½ cup or more unsweetened cocoa powder for dusting

Preparation:

  1. Soften Medjool dates by soaking them for 3 to 5 minutes in 12-ounces of warm (not hot) coffee. Drain the dates and discard the coffee. With a fork or another utensil, mash dates on a cutting board to form into a paste. Transfer to a large mixing bowl.
  2. Add chopped pecans, coconut, zest and cinnamon to the mixing bowl. Mix well and shape into 1-inch balls.
  3. Add cocoa powder to a shallow bowl. Roll truffles in the cocoa powder to coat.

Tip:

If you do not like the taste of coffee, use plain water to soften the dates. You may substitute the pecans with another nut; walnuts work particularly well too. For a sweeter, firmer coating than the cocoa powder, melt 12 ounces semi-sweet chocolate in a double boiler and roll truffles. Allow truffles to cool and harden before eating, about 30 minutes.