The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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No Bake Date Truffle Balls

Updated: May 1, 2019


Gingerbread, Chocolate Orange & Hazlenut, and Mixed Nut & Chocolate Date Truffle Balls

I loved playing around with this recipe! A lovely sweet treat to have handy at work for a snack, but look impressive enough to whip out at the end of a meal, or with a coffee with friends. I split my batch of mushed dates to make the 3 different flavours at once, but you could tweak the measurements accordingly if you just wanted to do one or two at a time. They keep well in the fridge and freeze too.


At around 60-80 calories per ball, they aren't the lowest calorie food, but no baking, no refined sugar added, and of course, vegan, just natural flavourings and lots of fibre, they are still a better alternative to cakes and biscuits. Dates are also high in potassium, magnesium and antoxidants, but low in fat. Dates have been proven to reduce inflammation and even prevent help Alzheimers Disease, so with all the added goodness and protein from any nuts added, these have to be worth chomping on!


The orange one is a little stickier to handle as has extra liquid in it. I find the cheaper, harder, pitted dates in the baking section, rather than the more succulent dates work better. The outside needs to be a bit stickier anyway to roll in the chopped hazelnuts, but you could always sprinkle a few chia seeds into the mix if you are struggling, but I didn't find it a problem.


Quite the opposite with the mixed nut truffles. The cocoa can dry the mix out a little. I added just a few drops of water, no more than half a teaspoon the bind the mix.


The possibilities are endless in terms of flavour....vanilla, rum, chilli and chocolate maybe....Don't forget to wash out the food processor between flavours



Ingredients


600g pitted dates



For the Chocolate Orange Truffle Balls


Juice and finely grated zest of a small orange

1tbsp cocoa powder

40g chopped hazlenuts



For the Gingerbread Truffle Balls


1 pinch of nutmeg

1/4 tsp ground ginger

1/4 tsp mixed spice

40g macadamia nuts



For the Mixed Nut and Chocolate Truffle Balls


1 tbsp cocoa powder

40g mixed nuts



Method


Put all the dates into a food processor and blitz until mushed and starting to clump together, should take a couple of minutes. Remove and separate into 3 separate portions



Chocolate and Orange


Put one of the 200g portions back into the food processor and add the cocoa, orange juice and zest and blitz into the mix.


Split the date mix into smaller blobs, around 7 or 8 depending on how big they are. Put the chopped hazlenuts onto a plate. Roll each blob into a nice smooth ball and roll in the hazelnuts, coating evenly and thoroughly, patting gently on so they don't fall off. See recipe notes above



Gingerbread


Add another date portion to the food processor. Add all the other ingredients and pulse until the nuts are in small pieces, but not obliterated. Split into small portions and roll into balls



Chocolate and Mixed Nuts


Add the final portion of dates to the processor and add the cocoa and nuts. You may need to add a few drops of water, see notes above. Pulse until the nuts are chopped small, but not blitzed. Separate into blobs and roll into balls


Store in the fridge in an airtight tub, or bag and freeze


Debbie















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