Friday, January 22, 2010

"Timbit" truffles

Courtesy of Gone Raw



  • 3 cups of pecans or walnuts
  • 20 pitted dates (make sure they are soft, like Medjool dates)
  • 2/3 cup cacao or carob powder
  • 1 tsp almond extract
  • 1 pinch of salt (optional, I don't tend to use it)


  • Coconut shavings (I put them in the food processor to make them very fine)
  • Pecan or walnut powder (I just save some from when I process them to make the truffles)
  • Cacao or carob powder
  • Carob chips
  • Almond butter

1. Place the pecans or walnuts in the food processor, and process until the powder looks like sand
2. Add the cacao/carob powder, the dates, the vanilla extract and the salt
3. Mix until the ingredients have formed a dough
4. Take a small amount of dough and roll it in your hands
5. Decorate your truffles with coconut shavings, pecan/walnut powder, cacao/carob powder, carob chips, or drizzles of almond butter
6. Place your truffles on a plate or platter covered with Saran Wrap (so they don't stick to the plate) and put them in the fridge (for a couple of hours) or freezer (for 30 minutes) until they get a bit firmer.
7. Keep your truffles in the fridge or freezer until you eat them.