|Here are the truffles before the cocoa coating|
My Persian friends always like snacking on walnuts and dates so I was inspired to use those flavors to make my truffle. Initially, I only used those two ingredients with a handful of macaroons tossed in to give the truffles a coconut flavor but the combination had a dry consistency when it went through the food processor. I then added two tablespoons of sunflower seed butter. When I pulsed the ingredients in the blender I had a sticky mess. So I grabbed gluten free cocoa powder and mini chocolate chips from the pantry. I mixed in the chocolate chips by hand, as I remembered they used to do at Cold Stone Creamery, and then rolled the truffles around in some cocoa powder to seal in the moisture, as I remembered they did with their truffles at Bottega Louie.
The outcome, a soft and fudgy filling with a powdery coating. Tastes just like a chocolate truffle! I finished them off with a pretty gold mini cupcake wrappers and put them away in my refrigerator for guests and unexpected visitors to enjoy.