cookware
- measuring glass
- medium mixing bowl
- ziplock bag
- meat pounder
- large mixing bowl
- spatula
- rimmed plates
- tablespoon measure
- food-grade latex gloves
1 | In a measuring glass, soak the dates with just enough warm water to submerge them. Soak for about 15 minutes until softened. |
2 | Taking care to reserve the soaking liquid from the dates, pit then chop the dates into a coarse paste. |
3 | In a medium mixing bowl, combine the date paste with the almond butter, salt, soaking liquid, and vanilla. |
4 | "Chop" the almonds by sealing them inside a Ziplock bag and then pounding them on top of a cutting board (to protect the counter) with a meat pounder. Pound the almonds into small crunchy pieces. |
5 | In a separate large mixing bowl, add the almonds and flax. Mix in the date mixture with a sturdy spatula or equivalent. |
6 | Fold in the raisins. |
7 | If coating the truffles with coconut or seeds, set up rolling stations by transferring the coating to rimmed plates or low bowls. |
8 | Make balls by rolling about 1 tablespoon of the mixture with gloved hands. Roll in shredded coconut or toasted sesame seeds. |
9 | Enjoy immediately or chill in the fridge for about an hour to firm. |
source: www.thecaregiverstable.com
notes
Replace the almonds with sunflower seeds for the a version of this recipe that is great for loved ones with high blood pressure (HBP). Also reduce the salt to 1 teaspoon and replace the raisins with dried cranberries.