I was thinking about more cookies for the blog this week. Then I started thinking….
…about something decadent, rich and chocolatety without feeling naughty… perhaps something….
Why yes, that’s chocolate. And there, that caramely liquid… that’s the booze. It’s the holiday season, after all. My favorite confectionary booze… bourbon; it pairs perfectly with chocolate. I went with it.
Date nut truffles whip up super quick, hold well in the fridge for several weeks and arrive all in one piece to your second cousin twice removed half way across the country. In other words, they make great gifts! I usually end up making a double or triple batch so I can have some stocked away in the fridge because I adore having these simple treats on hand.
Date nut truffles will also sooth a sweet tooth and chocolate cravings.
They are: no bake, sweet without added sugar, crunchy, chewy, boozy, rich and chocolatey.
Bourbon Date Nut Truffles
- 1/2 C Walnuts 56 g
- 3/4 C Almonds 106 g
- 12 Medjool Dates 280g unpitted, pitt before processing
- 1/4 C Whiskey Bourbon see note
- 3 Tbs Unsweetened Cocoa I use Rodelle, 26 g
- 1/2 tsp Pink Sea Salt
- 1 tsp Vanilla Bean Paste or Extract
- 1 1/2 C Unsweetened Shredded Coconut divided 141 g
- 3 Tbs Cocoa Nibs 24 g
- 3-4 Tbs Maple Syrup* - optional see note
Place the nuts on a sheet pan and toast at 350F for 8-9 minutes. Also, toast 1/2 C shredded coconut (for rolling the truffle in) on a separate sheet pan and toast at same temperature for about 6 minutes. Set aside.
Add toasted nuts to a food processor bowl (this can be done while the nuts are still warm) and process until the nuts are finely chopped. There will be some that are finely chopped and others that are a bit larger. This is ok. Empty nuts into a large bowl and set aside.
Remove the pits from the dates. Add the dates, bourbon, cocoa, sea salt and vanilla bean paste or extract into the same food processor bowl (no need to wash it). Process the date mixture until a paste forms. You may need to scrape the bowl down several times as the dates tend to clump into a ball.
Add the toasted, finely chopped nuts to the food processor along with 1 C untoasted coconut. Pulse mixture together until all ingredients are evenly distributed.
Dump mixture into a large bowl and pour in the cocoa nibs. Mix together with hands, squeezing and mashing until the cooca nibs are evenly distributed. Add maple syrup if desired and to taste.
Use a #50 scoop or 1 1/4 Tbs to portion individual balls. Roll each portion between you hands to make a ball. Then roll the truffle in the toasted coconut.
Serve at room temperature. Store in a covered container in the fridge for up to two weeks.
For a booze-less truffle, leave out the bourbon and add, 1/4 C espresso or strong coffee.
These truffles are rich. For added sweetness, taste after all the ingredients are mixed together and if a little sweeter truffle is desired, add the maple syrup to taste.
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