Moroccan Fruit and Nut ​Truffles

Moroccan Fruit and Nut ​Truffles

Inspired by Morocco

Moroccan Fruit and Nut ​Truffles  | http://saltandwind.com If you spend any amount of time perusing the souks in Morocco, you'll find that there's an assortment of dried fruit and nuts available, at what seems like e...
Skill
Course
Cuisine
Ingredients
7
Hands-On Time
20 minutes
Total Time
1 hour, 20 minutes
Yield
65 mini truffles
Servings
-
Season
Moroccan Fruit and Nut ​Truffles  | http://saltandwind.com
Skill
Beginner
Course
Snack
Cuisine
North African
Ingredients
7
Hands-On Time
20 minutes
Total Time
1 hour, 20 minutes
Yield
65 mini truffles
Servings
-
Diet
Dairy-Free, Vegan, Vegetarian
Moroccan Fruit and Nut ​Truffles  | http://saltandwind.com

If you spend any amount of time perusing the souks in Morocco, you'll find that there's an assortment of dried fruit and nuts available, at what seems like every other stall. I always loaded my bag with walnuts, almonds, and apricots, and these little balls of goodness were inspired by the flavors I encountered on a regular basis. The best part is, if you prefer dates to apricots or pecans and cashews to walnuts and almonds, you can substitute as needed - as any combination will make for a delicious dried fruit and nut truffle.

Ingredients

  • 1 cup (about 100 grams) walnut halves
  • 1 cup (about 125 grams) whole raw almonds
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • 1 cup (about 220 grams) dried fruit

    (I used dates and apricots)

  • 2 tablespoons chilled almond or walnut milk

    or water

  • coconut flour

Instructions

In a food processor, blend the nuts, salt, and cinnamon into a fine meal. Add the dried fruit and pulse until the fruit is evenly distributed, then add the almond milk and process until the dough is smooth. At this point the dough should be soft, but not sticky. If it's still a bit crumbly, add up to one additional tablespoon of water. 

Using a 1 1/2 teaspoon cookie scoop, drop the mixture onto a baking sheet lined with parchement paper. Roll between palms to form a round ball, then coat in coconut flour. Once you've rolled all the truffles (there will be about 65 of 'em!), transfer the baking sheet to the freezer until hardened, about an hour. Transfer to an air tight container and freeze (they won't harden all the way through, though) for up to one month. Truffles are softest at room temperature, but are also delicious straight from the freezer. 

Footnotes

Food styling and photography by Ashlae Warner of Oh, Ladycakes

http://saltandwind.com/recipes/352-moroccan-fruit-and-nut-truffles-recipe

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