Chewy, sweet, packed with almond flavor, and just the right amount of raspberry-y. I love these truffles as a snack or dessert!
Prep Time:10 minutes
Total Time:10 minutes
10 large medjool dates, pitted 1/4 cup raspberry preserves 1 and 1/4+ cups Bob’s Red Mill Almond Flour
~1/2 cup sliced almonds
Soak your dates in hot water for 10 minutes, or until softened. Drain well and add to a food processor with the preserves. Blend until smooth.
Scoop the mixture into a medium bowl and add your almond flour. You’re looking for a sticky mixture that will roll into balls. You might need a little more depending on the texture of your jam and the size of your dates.
Grab a small bowl and fill with water. Dip your hands into the water and take some of the dough and roll it into 10 balls. The water is just there to help you roll because this mixture is rather sticky.
Roll your balls into the sliced almonds. Place in an air-tight container and freeze until they can be easily handled (a few hours or overnight). Dive in and enjoy!
Keywords: vegan snacks, energy bites, date recipes