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Ingredients

  • ½ cup broken walnuts

  • ⅛ teaspoon salt

  • 1 ½ cups whole medjool dates (12 to 15 dates), pitted

  • 3 tablespoons unsweetened cocoa powder

  • 1 tablespoon apple juice

  • ¼ teaspoon salt

  • Water (optional)

Directions

  • In a food processor combine walnuts and 1/8 teaspoon salt. Cover and process with on/off pulses until finely chopped. Transfer to a shallow dish; set aside.

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  • In the food processor combine dates, cocoa powder, apple juice, and 1/4 teaspoon salt. Cover and process until mixture forms a thick paste. If necessary, add 3 to 4 teaspoons water, 1 teaspoon at a time, to reach desired consistency.

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  • Using 2 teaspoons of the dough for each truffle, shape into a ball. Roll balls in walnuts to coat. (If dough becomes too sticky, chill for 15 to 20 minutes). Cover and chill for at least 1 hour before serving. Store in an airtight container in the refrigerator for up to 2 weeks.

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Nutrition Facts

105 calories, 4 g fat (0 g saturated fat, 3 g polyunsaturated fat, 1 g monounsaturated fat), 0 mg cholesterol, 88 mg sodium, 19 g carbohydrates, 2 g fiber, 15 g sugar, 2 g protein.

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