This is one of those kind of recipes that happens every so often. An inspiration comes from a friend standing on line at the checkout counter at the grocery store. I asked Leah for an idea for this Pesach baking column (in mid January, mind you). “I’m not sure, but if you make something with dates I’ll for sure make it.” So I bought some dates, and a few hours later…..success! These were a real hit with the kids, too.
- Cooking and Prep: 20 m
- Serves: 8
Make the Truffles
Remove the pits from the dates and soak the dates in hot water for five minutes.
Strain the water off the dates and place in a food processor fitted with the blade attachment. Add the ground almonds, filberts, cocoa powder and dissolved sugar and process until a thick paste forms.
Make small balls, each about the size of a chocolate truffle. If you are rolling in coconut then do so now. The date balls can be frozen like this (well covered).
If you would like to dip them into melted chocolate I suggest putting them in the freezer first and dipping them close to the time when you plan to serve them. Let them set on a wire rack and serve.