Date and Almond Truffles

4 Reviews
ADD YOUR REVIEW
Photo: Nina Choi; Styling: Lisa Lee
Prep Time
35 Mins
Yield
18 servings (serving size: 2 truffles)
By Allison Fishman
April 2011
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 158
  • Fat 9.1g
  • Satfat 3g
  • Monofat 4g
  • Polyfat 1.6g
  • Protein 3.3g
  • Carbohydrate 19g
  • Fiber 3.6g
  • Cholesterol 0.0mg
  • Iron 0.8mg
  • Sodium 15mg
  • Calcium 47mg

How to Make It

Step 1

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

Step 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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Ratings & Reviews

Idolfanatic's Review

Jenbalsa
March 21, 2013
N/A

LStocker's Review

Idolfanatic
April 18, 2011
Really easy to make... and doesn't take too much time. A great crowd pleaser!

LillyZackMom's Review

LillyZackMom
April 16, 2011
Quick and easy to make and I LOVE they can be made a few days in advance. I made mine smaller and probably ended up with over 70 truffles. Rather than rolling them in the coconut, I am storing them in a container filled with shredded coconut....I figured that will keep them from sticking together for the next few days.

Jenbalsa's Review

LStocker
April 11, 2011
Easy to make and keeps well in the refrigerator. Perfect for a small snack or quick bite to satisfy your sweet tooth.