Coconut-Kissed Almond Date Truffles

from
1 cup raw whole almonds
3/4 cup dried dates, pitted and roughly chopped
1/4 cup desiccated coconut flakes
1 tablespoon water (or as needed)
 
Coating
1/2 cup desiccated coconut
1/2 cup unsweetened cocoa powder
 
Yields about 30
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Combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn't stick and blend again. Repeat if necessary. Make sure the dough doesn't get too wet.
Roll teaspoons full of the dough to balls. Coat each one in with either coconut or cocoa. Place in mini cupcake holder. Repeat until all dough is used up. 
Keeps well in the refrigerator for up to a week.


© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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