Date and Almond Truffles

Photo: Nina Choi; Styling: Lisa Lee

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.

Yield: 18 servings (serving size: 2 truffles)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 158
  • Fat: 9.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.3g
  • Carbohydrate: 19g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 15mg
  • Calcium: 47mg

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

Preparation

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