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INGREDIENTS

Pitted dates 1 cup (pre soaked for 10 min and drained)

Almond flour 1 cup

Raw almonds crushed 1/2 cup  

Whole almonds 12

Cacao powder  1 tsp

Vanilla extract 1/2 tsp 

Cold pressed organic coconut oil  1/4 cup (meted above the steam)

Canned coconut cream 1/2 cup (for the best results use Thai brand)

Pinch of Himalayan pink salt

Food processor

Bowl, medium size

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CHOCOLATE GANACHE GLAZE

Raw organic cacao 1 tbs

Organic Cocoa butter ¼ cup

Organic Canned Coconut milk 1 cup

Maple syrup ¼ cup (you can add more if needed)

Dipping scoop  

Medium and small size bowls

Whisk

Plastic squeeze bottle

Parchment paper

Tray

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PROCESS

Start blending the dates in the food processor until smooth.

Gradually add the remaining ingredients expect chocolate.

Place the mixture in a bowl, cover with plastic wrap and place into refrigerator for 2 to 3 hours.

When ready, start making balls by using a mini ice-cream scoop, while placing an almond in the centre.

Do your best to finish them nicely by rolling them in your palms.

Lay each on a tray lined with parchment paper.

Place them into freezer over night or at least for 4 hours.

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CHOCOLATE 

Start by melting the cocoa butter in a small pot over steaming water on medium heat while adding the raw cacao and whisking until smooth.

When ready, slowly pour the chocolate into the coconut milk in a bowl, while stirring with the whisk.

Add the maple syrup and whisk some more.

Remove the pot from the heat and begin dipping the balls into the chocolate with the scoop.

Carefully place them on the tray lined with parchment paper.

When ready place them again into a freezer for couple of hours.

In the mean time, fill your squeeze bottle with the remaining chocolate and keep it in warm water.

Remove the truffles from the freezer and decorate them by making swift pattern with the squeezing bottle. It doesn’t have to be perfect.

When ready, sprinkle your truffles with crushed almonds and place them back into freezer.

Take them out ½ before serving.

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Note: This dessert must be stored in a refrigerator.