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Categories:Viewed: 71 - Published at: 5 years ago
Ingredients
- 1 cup dates, pitted, packed Medjool Dates (plump big dates)
- 1 cup pine nuts
- 12 teaspoon vanilla extract
- 1 cup dates, pitted, packed Medjool Dates (plump big dates)
- 12 cup dried cherries
- 6 tablespoons almond butter
- 23 cup carob powder or 23 cup unsweetened cocoa
- 1 pinch ground cinnamon
Method
- CARAMEL: Loosely separate the dates and place them in a food processor fitted with an S blade.
- Add the pine nuts and vanilla extract and process until smooth.
- Transfer the mixture to a glass container and place in the freezer while making the fudge.
- FUDGE: Loosely separate the dates and place them in the same food processor (no need to clean out the work bowl).
- Add the cherries and almond butter and process until smooth.
- Add the carob powder and cinnamon and process again until evenly incorporated.
- Roll the caramel into balls, using 1 teaspoon of the mixture for each ball.
- Using your thumb, make a depression in the center of a ball of fudge large enough to fit a ball of caramel inside.
- Holding the two ball together (the ball of caramel inside the ball of fudge), carefully pull the fudge up around the caramel to create a coating, and press a pecan half on top.
- Repeat the process until all the truffles are formed.
- Refrigerate them for at least an hour before serving.
- Serve each truffle in a paper candy cup.
- Store in airtight container in the refrigerator or freezer.
- Will keep for 1 month.
