Raw Mayan Truffles
Raw Mayan Truffles might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 24 servings with 91 calories, 3g of protein, and 6g of fat each. For 29 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 1331 foodies and cooks. Head to the store and pick up semisweet chocolate chips, nutmeg, coffee liqueur, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Minimalist Baker. With a spoonacular score of 45%, this dish is good. Similar recipes are A Benign Indulgence: Rustic Mayan Chocolate Truffles, Raw Zucchini Bread Truffles, and Christina's Raw Chocolate Truffles.
Servings: 24
Preparation duration: 20 minutes
Ingredients:
2 cups almonds
1/2 tsp cayenne pepper
1/2 tsp vietnamese cinnamon
2 Tbsp cocoa powder
1 Tbsp strong coffee or coffee liqueur (such as Kahlua)
1 Tbsp date water
12-13 dates, soaked for 15 minutes in water*
1/4 tsp nutmeg
2 Tbsp semisweet chocolate chips
Equipment:
food processor
bowl
Cooking instruction summary:
Place almonds in a food processor and process until nearly the consistency of almond meal - the pieces should be very fine but stop before it starts to turn to butter.Next add cocoa powder, chocolate chips, dates (minus the water) and spices and blend well.Add coffee and pulse. Add 1 Tbsp of date water ONLY if your batter isn't coming together. It should be difficult to process at this point.Transfer to a bowl and place in the freezer for 15 minutes.Remove from freezer and roll into 1-inch balls. They will be sticky but manageable with the warmth of your hands.Roll in cocoa or cacao powder (optional) and keep frozen to retain freshness. You can eat them chilled or at room temperature. I preferred them a tad on the warm side as you could taste more of the flavors.
Step by step:
1. Place almonds in a food processor and process until nearly the consistency of almond meal - the pieces should be very fine but stop before it starts to turn to butter.Next add cocoa powder, chocolate chips, dates (minus the water) and spices and blend well.
2. Add coffee and pulse.
3. Add 1 Tbsp of date water ONLY if your batter isn't coming together. It should be difficult to process at this point.
4. Transfer to a bowl and place in the freezer for 15 minutes.
5. Remove from freezer and roll into 1-inch balls. They will be sticky but manageable with the warmth of your hands.
6. Roll in cocoa or cacao powder (optional) and keep frozen to retain freshness. You can eat them chilled or at room temperature. I preferred them a tad on the warm side as you could taste more of the flavors.
Nutrition Information:
covered percent of daily need
