Chocolate-Date Truffles With Walnuts
Ingredients
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½ cup broken walnuts
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⅛ teaspoon salt
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1 ½ cups whole medjool dates (12 to 15 dates), pitted
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3 tablespoons unsweetened cocoa powder
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1 tablespoon apple juice
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¼ teaspoon salt
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Water (optional)
Directions
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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.