Ingredients

• ¾ cup ground almonds
• 1 cup peanut butter (or other nut butter)
• 2 tablespoon maple syrup or agave
• 12 pitted dates (this is based on deglet noor dates but if using larger medjool dates reduce to 7 dates)
• ¼ tsp salt
• 1/4 cup cocoa powder
• Dark chocolate for coating

Preparation

• Preparation Makes Approx. 12 Truffles. Method Soak the dates in boiling water for 5 mins and then drain. In a food processor, mix all the truffle ingredients together to form a thick paste, it should be sticky but not too sticky to handle. Roll into walnut sized balls and chill until they are a little firmer. Melt the chocolate and either dip the firm truffles into the chocolate to half coat them, or just drizzle the chocolate over the top of the truffles on a tray. Best kept refrigerated. Eat within 1 week or freeze.