Date Truffles
by Zehorit Heilicher, Tastemaker in Residence - more with Zehorit, at ©Mideast to Midwest® - Zehorit@Heilicher.com. Recipe adapted from Tori Avey.
photo from the Minimalist Baker
Yields 15 truffles
All-natural bite-sized treats with toasted coconut, almonds, and orange blossom water.
You will also need: food processor, cookie sheet
Ingredients
1½ cups dried flaked or shredded coconut (unsweetened), divided
1 cup pitted dates
¾ cup almond slivers
1-Tbsp date honey, date syrup or maple syrup (if not vegan, you can also use honey)
1-Tbsp orange blossom water (optional - recommended)
¾ tsp orange zest
Pinch cardamom
Pinch cloves
Instructions
Preheat the oven to 350 degrees F. Spread 3/4 cup of the shredded coconut on a cookie sheet in a thin layer. Place coconut inside the oven and bake for 4-5 minutes, stirring frequently, until the coconut is lightly toasted and golden brown. Remove coconut from the oven and carefully pour the toasted coconut into a food processor. Process it for 10-20 seconds until the shreds become very small. Pour into a bowl and reserve.
Place pitted dates, almond slivers, date honey or syrup, orange blossom water, orange zest, cardamom, cloves, and the remaining ¾ cup of unsweetened coconut (un-toasted) into the food processor. Pulse until the mixture turns into a crumbled, sticky dough – it will become a moldable paste, but should still have texture. Roll the nutty paste into 1-inch diameter balls. Roll each truffle ball into the bowl of toasted coconut to coat. Serve.