After a very busy morning and early afternoon spent preparing some deliveries for tomorrow (if you didn’t know yet, some of my sweets are available in coffee shops around Perth! check it out), I was struck by a craving for walnuts and dates. Fresh dates. Sticky, caramely, buttery dates. Within minutes I was in the kitchen masterminding and already rolling these gorgeously addictive raw truffles. B. declared them ‘aaawwweeesome‘ so I hurried to share the recipe with you. Because you must make them. They are such a wonderful, healthier alternative to your average sweets. You only need raw walnuts, raw cashews, fresh dates, a bit of coconut oil, a bit of your favorite liquid sweetener and 10 minutes to make them. And then you’ll be in sticky heaven.
- 1/3 cup raw walnuts, ground
- 1/4 cup raw cashews, ground
- 2 TBSP linseed, ground (this is optional and if you don’t have you can sub with more walnuts or cashews)
- 1 tsp solid coconut oil
- 1 tsp liquid sweetener of choice – raw honey, agave, maple syrup (you can use less if you want, but make sure you use enough to make the dough sticky)
- 2 fresh dates, pitted and each chopped in 3
- To serve: nut meal of choice
- Add walnuts and cashews to a blender and process for few seconds to get them finely ground.
- In a bowl, mix nuts with linseed (if using), coconut oil and sweetener until you get a sticky ‘dough’.
- Roll each piece of date in tiny balls.
- Divide ‘dough’ in 6 parts.
- Get 1 part dough and roll it into a ball. Make a hole in it with your thumb and put a sticky date piece inside. Cover it up with the dough and roll it back into a truffle, making sure to cover all sides of the date filling.
- Continue with the rest.
- To serve, roll the truffles in a nut meal (I used almond meal) and place in the fridge for 10-15 minutes. You can also serve them right away, without fridge time.