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Title: Cashew Nut And Almond Butter Truffles
Categories: Candy
Yield: 30 Truffles
200 g Medjool dates;
- roughly chopped
30 g Cocoa powder
100 g Almonds
100 g Cashews
50 g Peanut butter
50 g Almond butter
60 g Maple syrup
1 ts Ground cardamom
1 tb Cocoa powder; up to 2 tb,
- to roll
Preparation time: 25 minutes
Soak the dates in boiling water for 10 minutes. Drain off the excess
liquid.
Place the truffle ingredients in the food processor and whizz together
until a soft ball has formed, adding 1 ts water to help if needed.
Roll the mixture into small equal sized balls and place on a lined
tray. Once all the balls have been rolled up, place the cocoa powder
in a bowl.
Lightly roll and dust evenly to coat.
Place them back on the lined tray and keep in the fridge for up to 2
weeks or freeze for up to 3 months.
Recipe by Denise Phillips
Recipe FROM: <
https://www.thejc.com/recipe/
cashew-nut-and-almond-butter-truffles-atcv545a>
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