Admittedly I spend more time collecting beautiful chocolate recipes than I do preparing them, but there’s a reason for that. I’m the only chocophile in the house. I would have to consume every cake, cookie, truffle, mousse and moon pie I prepare, all by myself. (A not-so-terrible fate.)
Today I made a variation on my guilt-free chocolate truffle for a raw foods class I’m giving tomorrow. It’s to live for!
Ingredients
1 cup pitted prunes
½ cup pitted dates
3 tablespoons almond butter
1 tablespoon high-quality maple syrup
1 tablespoon freshly squeezed lime juice
zest of one large organic lime
3 tablespoons raw cocoa powder
additional cocoa powder for dusting
Directions
Drop the prunes and dates one by one through the feedhole of a food processor. Scrape the processor bowl and run until the prune and date mixture is smooth.
Add remaining ingredients and run until smooth, scraping the bowl as needed.
Chill the mixture just long enough to get it to the consistency you need to actually handle it—it’s pretty gooey. Meanwhile, enjoy eating all the truffle batter that is sticking to the food processor, spatula, and everywhere else it landed. Congratulate yourself if there is enough left over to actually roll into little balls.
It’s that good.
Roll the mixture into little balls. Dust with cacao powder and refrigerate for at least 1 hour before serving.
Hello,
If I don’t have almond butter and high-quality maple syrup, what can I use?
I live in Venezuela and Spain, so… not maple syrop. Well it is imported but I don’t like it.
Looks very nice!
Can you grind almonds in a food processor to make your own nut butter? You could substitute a couple fresh dates for the the maple syrup. Thanks for visiting!
What i love when i watch my screen and when i see your recipe. I wish to eat chocolate.
Warmly