These truffles are decadent and creamy with just a hint of fresh orange!
Equipment
Food Processor
Ingredients
1cupalmonds
18pitted medjool dates~2 heaping cups
¼cupunsweetened cocoa powder
5tablespoonsfreshly squeezed orange juice
1heaping teaspoon orange zest
¼teaspoonsalt
3-4tablespoonsunsweetened cocoa and/or toasted or regular unsweetened coconutfor coating the truffles
Instructions
Add first 6 ingredients (all except the extra cocoa powder or coconut for rolling) in order listed to a food processor. Double check that all the pits have been removed from the medjool dates! Process until well combined and there are no longer any big chunks of almonds. Stop and scrape down the sides two or three times to incorporate all ingredients. The mix will come together and roll around in a ball. How long this takes will depend on your processor.
Transfer the mix to a bowl and set in the fridge for 30 minutes. Meanwhile, line a baking sheet or large plate with parchment paper, set aside. Spread the cocoa powder or coconut, whichever you’re using to coat the truffles, out on a plate.
Remove the truffle mix from the fridge. Scoop out a tablespoon of the mix, roll it into a ball and then roll around in the extra cocoa or coconut. Tap the truffle to remove any loose cocoa or coconut and set on the parchment lined baking sheet or plate. Repeat with remaining mix. It helps to rinse your hands 2-3 times throughout the rolling as the mix will be sticky.
Refrigerate the truffles for at least an hour before serving. They will keep in a sealed container in the fridge for 5-7 days. Store in the freezer for up to 3 months.
Notes
To coat the truffles you can also add the cocoa powder or coconut to a plastic baggie. Add one truffle at a time to the baggie and shake it to fully coat the truffle.