Hey there! After a month long hiatus (unless you follow my snap, @Prettygrlbrown, where I'm always cooking) I am finally back with some new recipes!
Nothing says comeback like a mouthful of silky smooth chocolate. These truffles are chocolaty, creamy, and slightly crunchy deliciousness. They're a fun yet sophisticated treat.
Grab your food processor and whip up something sexy and surprisingly vegan for bae. He or she will thank you in chocolate coated kisses later.
10-12 Pitted Dates (Soaked in warm water 5-10 minutes) | 2 Spoonfuls of Cocoa Powder | 1 TSP Cinnamon | 2.5 OZ Pack of Sliced Almonds | 1 Semi Sweet Chocolate Bar (Dairy Free)
Add your almonds to your food processor and blend until fine.
Remove and set aside in a small bowl. Add your soaked and pitted dates to the processor and pulse until they are all broken apart and reach a consistent blend.
To your blended dates add your cocoa powder and cinnamon. Add your almonds bit by bit while processing, saving a small portion for topping later. You may need to stop and scrape down the sides midway while processing into a smooth mixture.
Once blended, palm roll 6-8 balls in your hands. Place your balls on wax paper to prevent sticking and pop into the freezer 10-15 minutes.
While freezing, melt your chocolate bar over a double boiler on the stove. (The microwave will also suffice). You may want to melt it down with a little almond milk or vegan butter (optional).
Remove your balls from the freezer and roll in the chocolate mixture. Sprinkle each truffle with a bit of processed almonds and pop back into the freezer on your wax paper an additional 10-20 minutes.