Naturally
Gluten-Free Desserts
Apple & Date
Charoset Truffles
Makes 8 servings
INGREDIENTS
4 Dates
1 Cup Water, boiling
1 Apple, peeled
& cored, diced or grated
½ Cup Walnuts
¼ Cup Pistachios,
shelled
Pinch of Salt
1-2 Tbls Fruit
Juice
¼ Cup Sugar, for
rolling the Truffles
½ Tsp Cinnamon, for
rolling the Truffles
INSTRUCTIONS
Re-hydrate the
dates in a bowl with the boiling water and allow to sit for one hour, before draining
the water off again. In a food processor add the walnuts and pistachios and
pulse a few times until the texture of course sand. Careful not to puree the
nuts. Remove from the food processor and set aside. Add the re-hydrated dates
to the food processor and puree until smooth, adding 1-2 tablespoons of juice,
if needed, to help the pureeing process. Add the processed walnuts and
pistachios to the pureed dates; add the pinch of salt and pulse once or twice
to incorporate. Add the small diced apples and pulse once or twice to
incorporate. Be careful not to over-mix. Transfer the mixture to a bowl, cover
with plastic wrap and refrigerate for at least 30 minutes to firm up.
In a small bowl
mix the sugar and cinnamon for rolling the Truffles. Once the Truffle mixture
has had a chance to cool, use a small scoop or teaspoon and scoop to form balls
then roll them in the cinnamon sugar. Place the Charoset Truffles on a
decorative plate for serving.
NOTE: Always read labels carefully
NOTE: Always read labels carefully
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