I must warn you – those truffles are too good! They disappear so quickly that you might want to consider doubling the ingredients’ quantity.
Almond, goji berry, orange and ginger truffles
Makes about 15 (3cm) truffles
1 cup almond meal
2 medjool dates
3 Tbsp goji berries (washed and dried)
2 tsp cocoa powder
3 Tbsp pure maple syrup (or 2 Tbsp honey)
2 tsp orange zest (about 2 oranges)
2 tsp finely grated fresh ginger
1/8 tsp kosher salt
about 1/3 cup pistachios, finely chopped
Put all the ingredients (excluding pistachios) in a food processor. Pulse for about 2 minutes until you get a relatively homogenous and sticky paste (goji berries won’t be finely chopped). Taking a spoonful of the paste every time make small balls and roll them in the chopped pistachios until they are evenly coated. Refrigerate or keep in the freezer.
Other variations that I really like – instead of goji berries and ginger add 2 Tbsp orange liqueur like Cointreau and coat in cocoa powder; for chocolate mint truffles add ½ tsp mint extract and coat in shredded coconut; for spicy truffles add ½ tsp cardamom, 1 tsp cinnamon and 1 tsp vanilla extract. Let me know what your favorite is.
This post goes with love to Elvira.
Keep calm & fight on!
And thanks for the goji berries.