Hello again and welcome to the second installment of #FourDaysofEid! Today, we're talking truffles, but not the rich, buttery, sugar-laden kind. No, no, no. We're talking the vegan, gluten-free, raw, better for your body kind! That's right, we're talking about the one, the only, date truffle.
Date truffles have been popping up around the interwebs for quite some time now, so zero points for me for originality today. However, I did put a cultural twist on them, so to speak, so a little creativity was involved!
If you don't already know, Middle Easterners love their dates, Desis love their pistachios, and North-Africans love their orange blossom water. So, naturally, I combined the three! Then, I threw in a touch of cinnamon for added flavor and a touch of honey for some sweetness, and voila, I created the perfect Eid truffle!
And to make these even more perfect for Eid, I put them on lollipop sticks and added edible images from ModernEid's Typo collection. These images are typically used on frosted cupcakes or cookies, but I went slightly outside the box. I think they made for a cute presentation!
My nephews loved them and I imagine every child would. I know all the parents on Eid cringe as their child unwraps one candy after the other, so these healthy "lollipops" are a great alternative for them to reach for instead!
Pistachio Date Truffles
Yield: 20 truffles
Ingredients:
2 cups shelled pistachios, toasted
375 grams pitted dates
1 tablespoon raw honey
1/2 tablespoon orange blossom water
1/4 teaspoon cinnamon
Shredded coconut, ground pistachio, and/or cocoa powder, for rolling
Directions:
Add pistachios to the bowl of a food processor and pulse until finely ground. Add dates and pulse until thoroughly incorporated. Add honey, orange blossom water, and cinnamon, and pulse until mixture forms into a ball.
Take tablespoon sized portions of the mixture and roll into balls, one at a time. Roll the balls into coating of choice and place into mini baking cups to serve.
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