It’s been a while since I last posted a nut & dried fruit “truffle” recipe, so here’s one that might whet your appetite.
Well-suited for savory and sweet dishes alike, ginger is a distinct flavor that I have come to adore. If you love ginger as much as I do, then you are sure to like these truffles.
I used mild buttery cashew nuts as part of the base, which are processed until they look like so:
Soft sweet Medjool dates and spicy ground ginger – as well as a bit of Kosher salt – are then processed into the cashew crumbs to form a dough of sorts.
Finally, all-natural white chocolate chips are pulsed into the mixture just until incorporated.
After a trip into the fridge to chill, the dough it rolled into balls for the perfect two-bite energy-packed treat.
The white chocolate adds just enough additional sweetness to render these truffles dessert-worthy, but they are definitely healthy enough to enjoy as an anytime snack.
Ginger and White Chocolate “Truffles”
yield: 10 “truffles”
- 1 cup raw (or dry-roasted) unsalted cashews
- 6 medium/large soft Medjool dates, pitted (about 2/3 cup)
- 1 tsp ground ginger
- 1/8 tsp Kosher salt
- 2 Tbsp natural white chocolate chips, such as Sunspire
- In the bowl of a food processor, process the cashews until finely crumbled – mixture will resemble coarsely ground flour.
- Add dates, ground ginger, and salt into the food processor bowl, and blend until the mixture comes together to form a crumbly “dough”. Add in the white chocolate chips and pulse a couple of times until incorporated.
- Remove mixture from food processor. Form into a large ball and refrigerate for about 10-15 minutes.
- When the dough has chilled for a bit, take it out of the fridge and roll into 10 balls.
- Store in an airtight container in the refrigerator.
Nutritional Information per serving (1 truffle):
105 calories, 64 calories from fat, 7.1 grams fat, 1.7 grams saturated fat, 0.8 grams fiber, 5.1 grams sugars, 2.4 grams protein