The muffins I made on Saturday were disappearing at a rapid pace so on Sunday I decided I had to make something else to get us through the week but I wanted to stay on my sugarless path. Dates are one of the best foods to use as a sweetener and I had quite a few in the fridge. But they were rather on the hard side and I didn’t think my dear little Cuisinart Mini Processor would manage, as fabulous as it is at chopping almost anything up finely. So I soaked them for an hour before blending them with the other ingredients and that worked well. I added cocoa to make them chocolatey, coconut to make them coconutty, walnuts to make them nutty… Anyway, you get the idea – I added whatever was in my fridge, Including a bit of thickened cream to make them a little richer. But no sugar and they are definitely sweet enough. So thank you dates!
This is not a low Fodmap recipe.
- 1 cup dates - use soft ones
- ¾ cup dried cranberries
- ¾ cup of shredded coconut
- ½ cup walnuts
- ⅓ cup of dried apricots
- ½ tsp vanilla
- 2 tbsp cocoa
- ½ cup almond meal
- 2 tbsp thickened cream
- Place all the ingredients in a food processor except the cranberries and walnuts and whiz until it is a smooth paste.
- Add the walnuts and pulse a few times to break them up.
- Tip the mixture into a bowl and add the cranberries. Mix well to distribute them.
- Place extra coconut in a plate and roll small amounts of the mixture in the coconut to create the truffles.
- Place in the fridge to firm up.