Medjool Date Truffles

June 6, 2016

Medjool Date

I love Medjool dates. They’re delicious, sweet, hydrating, and packed full of nutrients. That’s why they’re so great to have when you’re fasting during Ramadan. And now, since Ramadan has started, I made myself a few days worth of medjool date truffles.

Medjool Date

For those of you who don’t know what Ramadan is, it’s one month every year where Muslims can’t eat, drink, smoke, chew gum, or really consume anything from sun rise to sun down every day. In NYC, that means I don’t get to eat or drink water from 3:45 am to 8:30 pm. And for the many of us who don’t adjust our day-to-day during Ramadan, and we continue to exercise and push our bodies, we need our first bites of food to be full of all the nutrients we need. And so for that, I love date truffles. They’re mostly dates mixed with some salt and nuts, and topped off with a little bit of chocolate. The tiny truffles I make (about 2 inches diameter) are actually pretty filling, I use them to hold me over when I’m walking home after my Muay Thai training, which ends at 8:30. You can try so many different things with the truffles; add protein, different nuts, cocoa powder, fill it with something. But this time around, I’m keeping it very simple. Just cashews, almonds, salt, and dates.


Medjool Date

Medjool Date Truffles


Yield Amount: 12 truffles Prep Time: 15 minutes Set Time: 1 hour
Total Time: 75 minutes


Ingredients

18 Medjool Dates (pits removed)
10 Raw Almonds
6-7 Salted Cashews
2 tbsp Unsweetened Coconut
1/2 tsp Sea Salt


Directions

  1. Throw the almonds and salted cashews in a blender and blend for about 10 seconds, until the nuts are ground pretty well but not powdered
  2. Add in dates, 5-6 at a time, and pulse for a few seconds to blend before adding more
  3. Once all dates are well blended into a chunky paste, add in shredded coconut 1 tablespoon at a time and blend
  4. Add sea salt and blend
  5. If the mixture seems too dry, add a little but of coconut oil, if it’s too moist add a little bit more shredded coconut
  6. Lay some wax paper on a plate or tray (I didn’t have wax paper, so I used aluminum foil coated with coconut oil)
  7. Wet your hands with cold water and shake off excess water
  8. Take about a teaspoon of the paste from the blender and roll in your hands. Place on tray
  9. Place in fridge to settle for about an hour, after that you can put them in little baggies and carry with you. They’ll remain sticky though, so be careful
  10. For storage, keep them refrigerated and covered. They’ll keep a few weeks
  11. Take a picture, tag @Pizza_and_Perrier, enjoy!