Date & Peanut Truffles

Since Lent started last week and while I < em>been craving sugar, it’s not as much as I expected to.

. . . perhaps because I’ve been substituting sugar with more than my fair share of nuts and dried fruit. But in an attempt to stop myself from just eating them by the handful I decided make little truffles.

These are similar to the rosemary sea salt larabars that I’ve made before. They’re super easy. It’s just dried fruit and nuts in the food processor and formed into balls.

You can really do any fruit and nut combination. You can add spices or herbs or cocoa or flavour extracts. Anything goes.

For the nuts, I really like peanuts because they process smoother than almonds or other nuts. But any nut will do.

. . . this version was made with apricots instead of dates

For the dried fruit, dates work best because they are sticky and smooth and hold together well when processed. I made this same recipe twice, one with dates and once where I subbed apricots for the dates. I preferred both the flavour and the texture of the date balls better so that’s the recipe I’m putting here.

Date & Peanut Truffles

makes about 15 balls

170g/6oz pitted dates
85g/3oz unsalted peanuts
a dash of sea salt
28g/1oz unsweeted shredded coconut

In a food processor, blend the dates, peanuts, and salt for 3-5 minutes until the mixture comes together into a smooth paste. Form with wet hands into 1 inch balls. Roll the balls in the shredded coconut.

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