Do you know your truffles? At a dinner table, if you hear truffles will be served, would you expect the pungent scented expensive mushroom or delectable round, confection?
Natural truffle is a subterranean mushroom found growing near tree roots and thought to be an aphrodisiac by the ancient Greeks and Romans. I am not talking about these sensual, mysterious and one of the most expensive natural food. I am talking about the other kind that resembles the fungal namesake, the quintessential luxury confection of the modern world. Traditionally, this other kind is made with velvety smooth chocolate ganache filling. The Latin term truffle means “swelling” or “lump”. Both the mushroom and sweet gets the name from the unusual shape they hold. Just as the natural truffles, the sweet truffles are synonymous with luxury and finest delicacies.
Modern version of truffles come in various flavors, colors and textures. Though the original chocolate truffles are still the most popular, some alternative to the ganache are cream, caramel, marshmallow, chocolate chips, fruits, nuts, berries, etc. For my version, I decided to make truffles with fruits and nuts. These no cook truffles are easy to make, vegan, dairy-free and gluten-free. The ingredient list is also nutritious and short – dates, almonds, honey, desiccated coconut and sesame seeds(optional).
Truffles are extremely popular as gifts for all occasions. A box of truffles creates an impression of luxury and caring. They make a great dessert for all kinds of parties. As the ingredients of these truffles are healthy and nutritious, they are equally great with teas, breakfast or a late night snack after a hard day of work, during vacations or a picnic.
These no cook, easy to make, creamy, smooth, all natural truffles are delighting for both children and adults. After you pop the first one in your mouth, it is hard to stop. In the unlikely event you have some leftovers; they can be stored in airtight container in the refrigerator for up to 2 weeks.
- 2 cups pitted dates
- 2 cups slivered almonds, toasted
- 2 tablespoons honey
- 1 cup desiccated coconut (unsweetened)
- ½ cup sesame seeds (optional)
- Set aside ½ cup of coconut in a shallow bowl.
- Combine all other ingredients in a food processor and pulse scrapping the sides as necessary until soft dough is formed.
- Shape the mixture into balls.
- Roll the balls in the set aside coconut.
Adjust the honey quantity according to taste and sweetness of the dates.
Store leftover truffles in airtight container in the fridge for up to 2 weeks.