Ingredients
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the truffle filling:
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1 cup pitted medjool dates
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cup unsweetened shredded coconut flakes
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teaspoon ground cinnamon
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teaspoon ground ginger
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teaspoon ground cardamom
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teaspoon sea salt
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1 tablespoon golden milk powder
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cup rolled oats
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the chocolate ganache:
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cup unsweetened cocoa powder
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cup almond butter
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cup unsweetened almond milk
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teaspoon vanilla extract
Directions
Sub_title: A Delightful Dessert Inspired by Moroccan Cuisine with Golden Milk Powder, Turmeric, Ginger, and Cardamom
Description: These Moroccan Golden Milk Truffles are a perfect vegan dessert to indulge your sweet cravings without any guilt! Made with whole food plant-based ingredients like golden milk powder, turmeric, ginger, cardamom, and medjool dates, they’re also gluten-free, oil-free, nut-free, and low-carb. Plus, they’re easy to make, budget-friendly, and freezer-friendly too!
Ingredients:
For the truffle filling:
1 cup pitted medjool dates
¼ cup unsweetened shredded coconut flakes
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon sea salt
1 tablespoon golden milk powder
½ cup rolled oats
For the chocolate ganache:
¼ cup unsweetened cocoa powder
⅓ cup almond butter
⅓ cup unsweetened almond milk
½ teaspoon vanilla extract
Instructions:
1. Soak the dates in hot water until softened, about 15 minutes.
2. Meanwhile, combine all the ingredients for the truffle filling in a food processor and process until smooth. Set aside.
3. Drain and rinse the soaked dates, then add them to the bowl of a high-speed blender along with the remaining ingredients for the chocolate ganache. Blend on high speed until smooth and creamy.
4. Scoop out 1 tablespoon of the date mixture and roll into small balls between your palms. Place each ball onto a parchment paper-lined baking sheet.
5. Refrigerate the filled truffles for at least 30 minutes to set.
6. Melt the chocolate chips in a double boiler or in the microwave in short bursts, stirring frequently.
7. Dip each truffle into the melted chocolate, allowing excess chocolate to drip off. Place back onto the prepared baking sheet.
8. Sprinkle with additional chopped nuts, shredded coconut, or edible flowers if desired.
9. Refrigerate the finished truffles for at least 1 hour or until the chocolate has hardened.
Difficulty: Easy
Servings: About 2 dozen truffles
Nutrition Information per serving (calculated without chocolate dipping):
Calories: 120kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 0mg | Sodium: 20mg | Potassium: 140mg | Fiber: 5g | Sugar: 12g | Vitamin A: 60IU | Calcium: 40mg | Iron: 1mg
Note: If you don’t have golden milk powder, you can substitute with regular turmeric and use 1 teaspoon of it instead.
Steps
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1
Done
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Soak the dates in hot water until softened, about 15 minutes. |
|
2
Done
|
Meanwhile, combine all the ingredients for the truffle filling in a food processor and process until smooth. Set aside. |
|
3
Done
|
Drain and rinse the soaked dates, then add them to the bowl of a high-speed blender along with the remaining ingredients for the chocolate ganache. Blend on high speed until smooth and creamy. |
|
4
Done
|
Scoop out 1 tablespoon of the date mixture and roll into small balls between your palms. Place each ball onto a parchment paper-lined baking sheet. |
|
5
Done
|
Refrigerate the filled truffles for at least 30 minutes to set. |
|
6
Done
|
Melt the chocolate chips in a double boiler or in the microwave in short bursts, stirring frequently. |
|
7
Done
|
Dip each truffle into the melted chocolate, allowing excess chocolate to drip off. Place back onto the prepared baking sheet. |
|
8
Done
|
Sprinkle with additional chopped nuts, shredded coconut, or edible flowers if desired. |
|
9
Done
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Refrigerate the finished truffles for at least 1 hour or until the chocolate has hardened. Difficulty: Easy Servings: About 2 dozen truffles Nutrition Information per serving (calculated without chocolate dipping): Note: If you don't have golden milk powder, you can substitute with regular turmeric and use 1 teaspoon of it instead. |
