Truffles with dates, almonds - speculoos
Tuesday, June 2, 2020
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For about 15 truffles:
120 g speculoos
60 g whole or powdered almond
180 grams of Pitted Deglet Nour dates
60 g raisins
1/2 tsp vanilla extract
You can also add a pinch of spices to enhance
their aromas.
Optional but it's better: roast almonds and
speculoos.
Preheat the oven to 150 degrees C. Spread
speculoos and almonds (or powder) on a baking sheet. Bake for 10 minutes. Allow
cooling completely.
In the bowl of a blender, mix the speculoos.
Set aside 30 grams to coat the truffles.
If using whole almonds, put them in the
blender and mix to crush them then add the dates, raisins, vanilla, and 90
grams of speculoos. Mix until you get a puree, more or less coarse depending on
your taste. Not too rude anyway otherwise you will not be able to form balls.
Form balls the size of a walnut. Roll them in
the speculoos powder.
Store for 2 hours, or longer, in the
refrigerator before tasting.