Vegan Pistachio Chocolate Date Truffles

Ingredients

10 Medjool dates, pitted

3 tbsp almond flour

2 tbsp roasted pistachios (salted or not)

2 tbsp nut butter (almond, cashew or macadamia)

2 tbsp unsweetened dark cocoa powder

1 tbsp honey or maple syrup

1 tsp vanilla sugar

1 tsp almond milk (or any plant-based milk)

4 squares dark chocolate (80–90%)

A few drops almond extract (optional)

Flaky sea salt

A sprinkle of raw sugar (optional)

Preparation

Place the dates in a food processor with the almond flour, pistachios, nut butter, cocoa, honey and vanilla sugar. Blend until the mixture is fine and crumbly, slightly sticky but still textured.

Add the almond milk and pulse again a few seconds until the mixture comes together into a dough that holds easily when pressed between your fingers. If it’s too dry, add a few extra drops of milk; if it’s too soft, a bit more almond flour.

Roll the mixture into small balls, about 2 cm each, and place them on a parchment-lined tray. Chill in the fridge while melting the chocolate.

Melt the dark chocolate slowly in a bain-marie. Add a few drops of almond extract if you like a subtle nutty note. Dip each ball into the melted chocolate, coat completely, and set back on the parchment paper.

Top each one with a small pinch of flaky salt, and if you want a little crunch, a light sprinkle of raw sugar. Freeze for about an hour, then keep them in the fridge in an airtight container for up to two weeks.

Enjoy!