Cocoa Date Truffles Food

COCOA-DATE TRUFFLES

Cocoa-Date Truffles image

Provided by Sarah Britton

Categories Dessert Vegetarian Low Cal High Fiber Low Sodium Date Coconut Healthy Low Cholesterol Vegan Edible Gift Party Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes about 20 servings

Number Of Ingredients 14

Ingredients

3 tablespoons raw cacao powder
1 1/2 cups Medjool dates, pitted
3 tablespoons (or more) unsweetened shredded coconut or quick-cooking oats
Pinch of sea salt
Flavoring options: (choose one)
1 tablespoon unsweetened shredded coconut
1 teaspoon finely grated orange zest
1 teaspoon instant espresso powder
Coating options: (mix and match)
1/2 cup unsweetened shredded coconut
1/4 cup lightly toasted sesame seeds
1/2 cup crushed lightly toasted pistachios
1/2 cup crushed lightly toasted hazelnuts
Ingredient info: Raw cacao powder and unsweetened shredded coconut can be found at natural foods stores, specialty foods stores, and some supermarkets.

Steps:

Purée cacao powder, dates, 3 tablespoons coconut, and salt in a food processor until almost smooth, adding water by teaspoonfuls if too dry and crumbly and coconut by teaspoonfuls if too wet and sticky. Add desired flavoring and pulse to combine.
Scoop date purée by the tablespoonful and roll into 1" balls. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Roll truffles in desired coatings to cover.

DATE TRUFFLES

Date Truffles image

Martha's take on the Gulf confections known as tamrieh calls for coating spiced date rounds with chocolate rather than serving them with the traditional chocolate dipping sauce. Rolling the truffles in pistachios, sesame seeds, and toasted coconut takes them over the top.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 dozen

Number Of Ingredients 12

Ingredients

2 tablespoons almond flour
2 tablespoons powdered milk
1/2 teaspoon ground cinnamon, plus 1/4 teaspoon for coating
1/2 teaspoon ground cardamom
2 tablespoons unsalted butter, cut into pieces
9 ounces date paste
3 tablespoons cocoa powder, plus 1/2 cup for coating
1/2 teaspoon kosher salt
8 ounces dark chocolate (70 percent cacao), chopped
1 tablespoon coconut oil
Chopped pistachios, chopped toasted coconut flakes, and toasted sesame seeds, for coating
2 tablespoons sugar

Steps:

Combine almond flour, powdered milk, and spices in a small skillet and place over low heat. Cook, stirring constantly, until mixture is fragrant and light brown in color, about 2 minutes.
Add butter and stir until the butter is melted and mixture is well combined. Transfer to the bowl of an electric mixer and let cool, at least 5 minutes.
Add date paste, cocoa, and salt to bowl and beat until well combined using the paddle attachment. Scoop balls using a tablespoon or a small ice-cream scoop and drop onto a parchment-lined baking sheet. Roll between damp hands to smooth. Refrigerate truffles at least 1 hour and up to overnight.
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; stir in coconut oil. Dip truffles into chocolate, scraping along the edge of the bowl to remove any excess chocolate.
Roll to coat in pistachios, coconut, or sesame seeds, or a mixture of sugar, 1/4 teaspoon cinnamon, and 1/2 cup cocoa powder.

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