For 15 – 1″ truffles:
1 cup almonds (soaked for a day drained and re-dried)
1/4 cup deglet noor dates (pitted)
1 dried and rehydrated fig
1 Tbs fresh orange juice
1 tsp dried citrus zest
1/8 tsp dried ginger
1/2 tsp vanilla powder
1 medium carrot, peeled and shredded
1-2 Tbs cocoa powder (or cocoa blended with carob powder)
Soak and drain almonds overnight (removing of peel optional) and dry almonds. You may use unslaked almonds from the package, they may however be harder to digest.
Place all ingredients, except the cocoa powder into a food processor and process until well ground and combined. The mixture will start sticking together.
Scoop the dough with a teaspoon and shape them with your hands into 15 about inch sized balls. Should they be too wet or soft, you may place them for half an hour in the refrigerator before coating.
The last step is coating with cocoa powder. Sift cocoa and carob in a bowl and place 3 or 4 truffles in the bowl. Swing the bowl to roll the truffles in the powder. They will help shaping each other.
If you feel your truffles taste too moist, you may want to give them some hours at live food temperature in the food dryer. If your almonds were completely dry when processing, you likely can store them right away in the refrigerator or freezer before you eat them. Although they go fast, the truffles will last at least 1 week in the refrigerator or two months in the freezer.©2014Sabineart.com