Chocolate Date Truffles

With the snow melting away and the sun shining, I feel warm and hopeful and glad to wear something other than snow boots.  My skis are put away and I’ve even slipped on some flip-flops. My toes are happy!

Spring is a time for new beginnings. Soon the wild flowers will emerge from the earth and there’s talk of planting seeds on the radio. I, too, am embarking on a new beginning. When we moved to this beautiful valley last summer, I knew I was starting on a journey but had no idea what direction it might take.

I mentioned previously that I’ve been keeping busy (an understatement!) with a new project. I’m delighted to tell you a bit about it now – it’s a kitchen and home store! A fantastic opportunity emerged and I decided to jump on it. I’m beyond excited! You never know what life will bring, do you? I’ve been learning and planning and painting and designing and ordering and falling into bed exhausted every night. But it’s thrilling and a whole new adventure to embrace.

Needless to say, I haven’t been cooking much lately and I miss it! One evening before I collapsed I just had to get back into the kitchen. I made a little sweet that didn’t involve any cooking but still scratched the itch (and was delicious!): Chocolate Date Truffles.

My dear friend, Tristan, gave me the original recipe (thank you again!). Raw cashews are whirled in the food processor with honey, cacao powder, vanilla and shredded coconut to create a rich, lightly sweet truffle to scoop and roll. I began nibbling right away! The original recipe calls for rolling in citrus zest, nuts or seeds, but I decided to stuff some luscious, plump dates with it instead. What an indulgent treat! These didn’t last long and I know I’ll be making them again soon.

Off to the shop now – I can’t wait to share details and photos with you in a couple of weeks after we’ve opened.

Chocolate Date Truffles
Makes about 22
Filling adapted from Nourish and Heal, 2014

1 cup raw cashews, soaked in a bowl of water for 20 minutes and drained
1/2 cup raw honey
1/2 cup raw cacao powder
1/4 teaspoon vanilla
1/4 teaspoon kosher salt
3/4 cup unsweetened shredded coconut, plus extra for garnish
22 whole, plump Medjool dates

Add the drained cashews and honey to the bowl of a food processor and process until smooth, stopping to scrape the sides once. Add the cacao powder, vanilla, kosher salt and coconut and process until well combined, stopping again to scrape the sides.

Scrape the filling into a small bowl, cover and chill for about an hour. You can prep the filling the day before serving and leave to chill overnight, too.

To assemble the truffle dates, slit each date open along one side and gently remove the pit. Place a small scoop of filling into each date and shape it to fit smoothly. Arrange the dates on a serving plate and scatter a little coconut over the top. Indulge!

Chocolate Truffle Tart for Mother’s Day

Chocolate. And lots of it. This is what’s on my mind with Mother’s Day this weekend! (And avocado toast – but that’s for another time.) I tend to prefer plain chocolate, the darker the better, and keep a stash of bars on hand for easy nibbling. Sometimes, though, I want my chocolate in a more elegant form, something pretty and festive.

When I was cooking at Hillel UW, a popular dessert that I often made for the students’ Shabbat dinners was a chocolate mousse pie. This pie was quite simple to make, using melted chocolate and whipped cream for the mousse and crushed Oreos and butter for the crust. Really, what’s not to love? College kids know a good thing!

Given my new love for coconut whipped cream, though, I decided to re-create this pie using it in place of dairy whipped cream. And I love pairing walnuts with chocolate, so I took my tweaks a step further and made a chocolate walnut crust. After grinding walnuts, cocoa powder and coconut sugar together, I stirred in some coconut oil and pressed the mixture into a spring form pan to form the crust. While it baked, I melted chocolate and whipped coconut cream.

I keep a can of coconut milk in the fridge now, so it’s easy to have chilled coconut cream to whip up quickly. By turning the can over and opening the bottom, you pour off the liquid (save it for making smoothies) and then scoop out the coconut cream. After beating it, you can add vanilla or a touch of sweetness and decadently dollop away.

For this tart, I added vanilla and espresso powder to the whipped cream before folding in the melted chocolate. After pouring the filling into the cooled crust, I chilled it to firm up. The last step was showering the finished tart with golden flakes of toasted coconut.

I sighed when I took my first bite. More truffle than mousse in texture, this is an insanely rich, dense, luscious tart, perfect to celebrate Moms everywhere. Wishing all of the Mamas a beautiful Mother’s Day!

Chocolate Truffle Tart
Serves 8-10

2 cups raw walnuts
3 tablespoons unsweetened cocoa powder
1 tablespoon coconut sugar
3 tablespoons coconut oil, melted
6 ounces dark chocolate, 70-85 % is ideal
1 tablespoon espresso powder
1 tablespoon hot water
1 15 ounce can whole, unsweetened coconut milk, chilled overnight
1 teaspoon vanilla
A pinch of sea salt
3/4 cup shaved coconut, toasted until golden

Preheat the oven to 350 degrees. Line a 9 inch spring form pan with parchment paper. In a food processor, pulse the walnuts, cocoa powder and coconut sugar together until the nuts are ground. Add the melted coconut oil and pulse a couple of times to mix. Scoop the mixture into the prepared pan and gently pat on the bottom to form the crust. Pop it in the oven for 20 minutes. The crust will be soft but will harden a bit as it cools. Set aside while you prepare the filling.

Melt the chocolate slowly over low heat, just until it is mostly smooth. Remove from the heat and stir to finish melting. Set aside to cool just a bit. Stir the espresso powder and hot water together in a small bowl.

Remove the coconut milk from the fridge. Turn the can over and open it. Slowly pour the clear liquid out (save for a smoothie!) and scoop the coconut cream out into a bowl. You should have about 1 cup. With an electric beater, whip the cream on high speed for about 3-4 minutes, until it lightens and is creamy. Add the espresso mix, vanilla and a good pinch of sea salt. Whip the cream on high again for a minute, scraping down the sides. Pour the melted chocolate in and gently fold it into the cream. Pour the chocolate mix into the cooled crust and gently spread it evenly.

Put the pan in the fridge to chill for at least 2 hours before serving. You can prepare it the night before, too. When ready to serve, run a small knife around the edge and pop open the sides. If the top has cracked a bit, don’t worry – the coconut will hide it! Place the tart on a serving dish, shower the toasted coconut flakes on top and slice. The crust may remain a bit soft, so use a pie server to gently lift out each piece. I like the tart's texture and flavor after sitting out for about 15 minutes, as it softens just a bit and tastes richer.

Creamy Strawberry Macaroon Tart

Today I am guest posting at Everyday Maven! Over the past year, I’ve had the pleasure of getting to know Alyssa through her blog, Everyday Maven, where she creates terrific recipes that promise good taste and health.

I was delighted when she graciously asked me to share a healthy dessert on Everyday Maven. This Creamy Strawberry Macaroon Tart is a festive and indulgent way to welcome spring. Head on over to Everyday Maven for the recipe. While there, take some time to explore Alyssa’s inspiring blog, where I’m sure you’ll discover something tempting and delicious!

Click here for the full post and recipe on Everyday Maven.