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Date and Almond Truffles

Photo: Nina Choi; Styling: Lisa Lee
Prep time 35 mins
Yield 18 servings (serving size: 2 truffles)
This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.

Ingredients

  • 2 1/2 cups whole pitted dates
  • 2 cups slivered blanched almonds, toasted
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1 cup flaked unsweetened coconut, toasted

Nutrition Information

  • calories 158
  • fat 9.1 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 1.6 g
  • protein 3.3 g
  • carbohydrate 19 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 15 mg
  • calcium 47 mg

How to Make It

  1. Place first 5 ingredients in a food processor. Process 45 seconds, scraping down sides as needed, or until mixture forms a thick paste.

  2. Place coconut in a shallow bowl. Shape the almond mixture into 36 (1-inch) balls. Roll balls in toasted coconut.