Every month I'll share a recipe of one of my favorite vegan treats.
And - whether it's sunny or not -
these ***Almonds and Dates Truffles*** are perfect for July.
Easy to make, they're kind of cute too.
Perfect for picnics. Great with mint tea.
But the thing I like best about them is the hint of orange flower water -
I love that smell so much...
Easy to make, they're kind of cute too.
Perfect for picnics. Great with mint tea.
But the thing I like best about them is the hint of orange flower water -
I love that smell so much...
I veganized this recipe from The Vegetarian Table: North Africa by Kitty Morse, which is still available via internet.
I bought this wonderful book back in the nineties when I was still a student and - although my collection of cookbooks has expanded substantially since then - I still use it.
She uses honey, which I replaced by maple syrup.
Before we begin: I recommend you use organic products.
Especially the almonds, dates and coconut will be tastier...
For about 30 truffles, you'll need:
185 gram / 1,5 cups of toasted almonds (be careful not to let them burn while toasting them)
125 gram / 1 cup pitted and chopped dates
1 tablespoon orange flowers water
1 tablespoon maple syrup (alternatively rice syrup or agave syrup)
1/2 teaspoon ground cinnamon
65 gram / 1/2 cup shredded coconut
Place the toasted almonds and the dates in a blender or food processor.
Grind them to a thick paste.
If you're food processor is not big, grind the almonds and dates in two shifts.
I actually use this old coffee grinder that has been in the family since the 1960's or so - it beats any modern food processor.
Somehow I don't think today's food processors will still be in use in the 2060's...
Anyway!
Transfer this paste to a bowl and blend in the orange flower water, maple syrup and cinnamon.
Shape into ball of about 1,5 cm (less than 1 inch).
The book says 1 inch, but I like these truffles a bit smaller.
Sprinkle the shredded coconut on a plate.
Roll the balls untill they are nicely coated with the coconut.
Place them in fluted paper cups.
(BTW I really like these mint green ones, I bought them at a local grocery store.)
Enjoy!
For about 30 truffles, you'll need:
185 gram / 1,5 cups of toasted almonds (be careful not to let them burn while toasting them)
125 gram / 1 cup pitted and chopped dates
1 tablespoon orange flowers water
1 tablespoon maple syrup (alternatively rice syrup or agave syrup)
1/2 teaspoon ground cinnamon
65 gram / 1/2 cup shredded coconut
Place the toasted almonds and the dates in a blender or food processor.
Grind them to a thick paste.
If you're food processor is not big, grind the almonds and dates in two shifts.
I actually use this old coffee grinder that has been in the family since the 1960's or so - it beats any modern food processor.
Somehow I don't think today's food processors will still be in use in the 2060's...
Anyway!
Transfer this paste to a bowl and blend in the orange flower water, maple syrup and cinnamon.
Shape into ball of about 1,5 cm (less than 1 inch).
The book says 1 inch, but I like these truffles a bit smaller.
Sprinkle the shredded coconut on a plate.
Roll the balls untill they are nicely coated with the coconut.
Place them in fluted paper cups.
(BTW I really like these mint green ones, I bought them at a local grocery store.)
Enjoy!
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