Chocolate Almond Truffles

Chocolate Almond Truffles, too good to last

These Chocolate Almond Truffles are bad news.

And it's a good thing they're almost gone.

I needed a quick and sweet little something for unexpected company, a late-afternoon treat to take the edge off the appetites.

No time to bake. What was in the pantry? Dates. Cocoa powder. Almond flour. Staples I keep at the ready, I'm happy to say. These truffles came to life in my mind only moments before they came together in the food processor.

And while I could have eaten all of the deep, dark, cookie-crumble-like mixture with a spoon, I decided against it and did the more honorable thing and rolled them into decadent little bites and served them to others–with a frown.

They went over better than I expected. Just a few for the road, our guests said, as they departed quickly in a cloud of cocoa powder.

They're terribly good and a little too easy to make. Easier to eat, I'm sorry to say. When are you making them? I'm on my way...

What you'll need

1 heaping cup of pitted dates (about 13 of the large medjool variety)

1/2 cup cocoa powder, plus extra for rolling

1/2 cup almond flour

3 tbsp maple syrup

1 heaping tbsp tahini or your favorite nut butter

1 tsp vanilla extract

1/4 tsp salt

How to make them

Put everything into a food processor. Pulse until the ingredients break down, then blend until the mixture looks like cookie crumbs.

Pinch the mixture–it should stick together and be suitable for rolling into balls. If it's too dry, add another drizzle of maple syrup or a couple of teaspoons of water. The mixture will appear drier than it is, so be careful not to make it too wet.

Roll walnut-sized balls then roll or dust with cocoa powder.

Chill for about an hour, if you can stand the wait. And be sure to hide a few for yourself in case you have unexpected, late-afternoon guests.