ABOUT THE RECIPE:

My brother-in-law loves Medjool dates, so I created this tasty date truffle recipe when he and my sister visited for a New Year’s Day dinner at our home. So easy, festive, and delicious!

Makes 9 to 10 Truffles

INGREDIENTS:

9 to 11 large Medjool dates, pitted
¼ cup chopped pecans
1 tablespoon maple syrup
1 to 2 teaspoons vegan powdered sugar

INSTRUCTIONS:

Line a small baking sheet with unbleached parchment paper.

Put the dates, pecans, and maple syrup in a high-performance blending appliance or food processor and process to the consistency of very soft dough. Transfer the date mixture to a medium-sized bowl. (The dough will be very soft and sticky!)

Put the powdered sugar in a small bowl. Scoop out a heaping tablespoon of the date mixture, using a cookie scoop or tablespoon. With your hands, roll it into a ball. Gently roll the date truffle in the powdered sugar, until coated. Shake off excess sugar and put the date truffle on the prepared sheet.

Continue in this manner until you have 9 to 10 date truffles.

Refrigerate for 4 to 6 hours, or overnight. Covered tightly and stored in the refrigerator, leftover date truffles will keep for about 3 days.