This is Luise’s favorite version of our Choco-Almond Truffles. Instead of using almonds she added some chili powder. They are almost too easy to make and a perfect treat with a sting.
Chili & Chocolate Truffles
Makes around 20
You need a strong blender or food processor to make these. If the mixture don’t get properly blended you can add a splash of water.
15 large medjool dates, pitted
2 tbsp extra virgin coconut oil, room temperature
4 tbsp dried shredded coconut, unsweetened
3 tbsp cacao powder
½ teaspoon ground cinnamon
½ teaspoon vanilla extract or ground vanilla
½ teaspoon ground cardamom
1 pinch strong chili powder (or more if you prefer)
Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes. Then form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball. Roll the truffles in cocoa powder, finely chopped almonds or shredded coconut if you like. Place in the fridge for 20 minutes before serving.
If you do not have a strong food processor or blender, just place your pitted dates on a plate and mash with a fork until they are sticky and smooth as caramel. Then add the rest of the ingredients and knead by hand until well combined. Place in the fridge and follow the steps above.
Photo by: Johanna Frenkel