I never post over the weekend, but Passover starts on Monday night and I wanted to get these to you in time!
So while I wouldn’t call these health food, they’re practically guilt-free, don’t you think?
Just a handful of mostly good-for-you ingredients, a quick chill in the fridge and these dairy-free, gluten-free, kosher-for-Passover (but probs-amazing-any-time) truffles are all yours!
barely adapted from The Nosher
1 cup cashews
1/2 cup almonds
1 cup pitted dates (10 – 12)
1/4 cup cocoa powder, plus additional for dusting (if not coating in melted chocolate)
1 teaspoon instant espresso
1 cup dairy-free chocolate chips (optional)
Line a small baking sheet with parchment or wax paper.
Process nuts in a food processor till finely ground. With the motor running, drop the dates in one at a time and process till the mixture balls up in the bowl. Add the cocoa and espresso powders and process till blended.
Use a tablespoon or cookie scoop to portion the mixture out into mounds, then roll into balls. If coating in cocoa powder, roll balls in the powder and refrigerate till ready to serve. If coating in melted chocolate, chill the truffles till firm. Melt the chocolate chips in the top half of a double boiler set over a pan of barely simmering water. Working with one truffle at a time, use a fork to roll it around in the melted chocolate till completely covered. Place on the fork and gently tap the handle on the edge of the bowl so that the excess drips off. Gently slide the truffle back onto your baking sheet. Repeat with remaining truffles; keep chilled till ready to serve (you can drizzle with a little more melted chocolate once the coating has set, if desired).
This delicious recipe brought to you by Sheri Silver