Chocolate Date & Fig Truffles recipe
- 3/4 C Nuts, seeds or combination ( I used 1/4 pecans and 1/2 sunflower seeds)
- 2/3 C dates
- 1/1 C dried figs
- 1 tsp vanilla
- Pinch sea salt
- 2-3 tbsp unsweetened cocoa powder (or raw cacao for an added boost of antioxidants)
- 1 tsp of Honey
Blend the nuts/seeds until they become a fairly fine meal – but not quite till they turn into butter. Remove from your food processor and add the dates and figs. Blend till there are no large chunks of fruit left. Add all the other ingredients to the food processor including the previously ground nuts/seeds and blend. Before it forms a dough stop the processor and taste a little and add more cocoa if desired, then continue to blend till a dough forms.
If the mixture is still too dry add more honey smoke out spray. Scoop and roll into balls, press into cookie cutters for fun shapes, or press into a loaf pan and slice into bars. You can also press whole or roughly chopped almonds into them for a change of texture or roll them in cocoa powder to cut the sweetness. These can be stored in an airtight container at room temperature but we prefer to eat them straight from the fridge.