These easy and healthy chocolate almond truffles are made with almond butter and dates for a paleo spin on a classic.
We haven’t really created many holiday traditions in the 6+ years we’ve been married. I guess it’s a combination of the lack of kids thing, spending 2 of the 6 Christmasses traveling when we lived in Florida and then Ulysses not really ever wanting a tree or being very festive in general. But 4 years ago my mother in law started sending us the Godiva special edition tin full of chocolates for the holidays and honestly, I’m not sure I could even think up a better tradition than that.
The tins are gorgeous. Every year the design changes and they’re seriously a work of art. I couldn’t care less about art (I can pretend to be interested inside an art museum for all of about 5 minutes before turning into a whiny 4 year old) but I look forward to seeing what they’ve come up with each year when the package comes. Obviously, they’re filled with chocolate too. 3 tiers of mostly dark chocolate.
But the best part is by far the 2 or 3 little spaces per tier where those dark truffles are. This year’s tin came last Monday and I patiently waited 4 more days until Ulysses got home to open it. He came home Friday night and within 5 minutes it was opened and he was eating one. I happened to be in the bathroom when all this occurred, came out and saw a missing chocolate in the spot that normally belongs to one of the truffles (I have the layout memorized). I tried to keep my cool and casually ask which one he ate when he turned around with half the dark truffle in his hand so I could see him pop it in his mouth right before answering me. In an attempt to salvage some optimism from the situation, I asked if it had the dark black lines or the brown lines on it (the brown lined ones being milk chocolate and obviously lowering the truffle eating offense by a few percentage points). He said dark and that’s when I wanted to cry.
So I decided I’d make my own truffles. Ones that Godiva would probably laugh at with the base being dates instead of chocolate but at least they won’t make me cry when a certain spouse pops them all nonchalantly into his mouth like we haven’t been waiting 364 days for their arrival.
I’m pretty in love with dates (I could eat them stuffed with almond butter all day long and be happy) but I’ll admit to being sort of skeptical as to how “truffle” like I could really get them when I started whirling these around in the food processor.
Apparently something magical happens when you combine dates with almond butter, coconut butter and almond extract.
I don’t know what exactly, but it gives Godiva a run for it’s special edition tin money in taste. And oh yeah, they’re freakin’ healthy to boot.
- 10 medjool dates, seeds removed and halved
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons creamy almond butter (I used salted as well)
- 1 tablespoon coconut butter
- 2 tablespoons unsweetened coconut flakes
- 2 tablespoons dark cocoa powder
- ⅛ teaspoon kosher salt
- ¼ cup almonds, finely chopped for rolling
- Combine dates and extracts in a food processor and process until coarsely chopped.
- Add the almond and coconut butters and process until fully incorporated and mixture becomes smoother.
- Add remaining ingredients except the chopped almonds and process until mixture is sticky to the touch and able to easily roll into balls.
- Roll into tablespoon sized balls and set aside.
- Put chopped almonds in a small dish and roll truffles into nuts. You'll have to sort of press the nuts into the truffle for them to stick.
- Place on a plate and refrigerate for about 30 minutes so they firm up a bit.
- Store them covered in the fridge.