Ashlae spent nearly two weeks criss-crossing Morocco and tasted her way from Marrakech to Fez and found the best way to understand that country was to go off the beaten path. One of the recipes she created upon her return are these Moroccan Fruit and Nut Truffles and they're ridiculously simple and good and our favorite part is there's no passport required to taste them!
1cup (about 220 grams)dried fruit(I used dates and apricots)
2tablespoonschilled 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 parchment 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.