Date & Almond Truffles

Ingredients

1 cup Cinderella Camel Dates
¼ cup almond butter
½ cup ground almonds
1 Tbsp cacao or cocoa
½ tsp vanilla extract
150g dark chocolate
Toppings: cocoa, coconut, freeze dried raspberries

Method

1. 1. Soak Cinderella Camel Dates in boiling water and cover for 5 minutes to soften. Drain and discard liquid. Place dates in a food processor and process until smooth.
   2. In a food processor mix pureed dates, almond butter, ground almonds, cacao and vanilla extract, until the ingredients come together. Roll mixture into 20 even sized balls. Place on a tray lined with baking paper and refrigerate for 20 minutes.
   3. Heat chocolate in a bowl over hot water until melted. Alternatively melt chocolate in a microwave using 30 second high power bursts. Using a wire chocolate dipper or 2 forks, dip the truffles into the chocolate. Lift them out and allow the excess chocolate to run off. Place on a baking paper lined tray and top or roll in desired topping. Refrigerate until chocolate is set.

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