Who says that healthy food needs to taste like cardboard. Have a taste of this. No sugar and no dairy but the result is a little bite of heaven. These keep really well in the fridge and are so easy to make that you can whip these up for a last minute dessert or treat with a glass of red wine. I make them small because they are quite rich in flavor.
You can substitute the pecans for almonds, walnuts or other nuts or seeds. You can roll them in cocoa powder although you want to do this just before serving otherwise the effect will be lost, the truffle will absorb it. You can roll them in toasted coconut or chopped up nuts. Play around with it.
This recipe is adapted from www.100daysofrealfood.com.
Sinful Chocolate Truffles, makes about 40
1 cup raw pecans
1 tablespoon honey
1 cup dried pitted dates
1 tablespoon unsweetened 100% cacao powder
1 - 2 teaspoons water, as needed
Optional: unsweetened coconut
Heat a small frying pan over low - medium heat. Add the pecans and gently toast them until turn a nutty brown. Keep an eye on them so they don't burn. Toss regularly.
Once the pecans are done add the honey and coat. Let them cool.
In a blender or food processor, combine the pecans, pitted dates and cacao powder. Blend them till everything is finely ground. You might have to do it in batches depending on the size and strength of your blender. Add a little water at a time to help the mixture stick together.
I use a teaspoon measure to measure out the chocolate mixture. Roll them into little balls with your hands and coat them with the unsweetened coconut if desired. Keep them in the fridge.