Happy holidays! Since this is our first paleo Christmas, I wanted to make a fun holiday treat.
In typical Cher fashion, this recipe took a detour, but I am quite happy that it turned out as it did.
What I meant to make was a date-based truffle — I’m sure you’ve seen them all over the interwebs. Since these are such a great paleo basic, I wanted to have one here for you.
However, I started working on this recipe while also making breakfast and packing lunch for the kids and husband. So while I only meant to soak the dates for about 10 minutes, they ended up soaking for about an hour.
This made the dates extremely soft — and as bonus, the soaking water was a lovely sweetener for several cups of tea — but also meant that they wouldn’t hold shape if I blended them for any length of time.
Of course, last month, while making nut butter,I managed to burn out the motor on my food processor. This meant I had to use Vera the Vitamix for the processing. Did I mention I was multi-tasking during this process? (Yes, I know better.)
Unsurprisingly, I ended up with a nut-butter like instead of the sticky mass I had aimed for –whoops.
Needing to improvise, I decided to make a paleo-style fudge. So I added melted coconut oil to the mix, gave it a good stir, and stuck it in the fridge. The result was a combination of creamy, chocolate, chewy coconut and slightly spicy ginger that just melts in the mouth. A happy accident if ever there were one.
This would be a great dessert after a Christmas dinner or for a holiday party. Make a big batch in a shallow tupperware-type container with a lid, and take it to a potluck. I bet it will be the first thing that disappears from the table.
- 1 cup pitted dates
- Hot water
- 2 tablespoons cocoa powder
- 1/2 cup cashew meal
- 1 piece of ginger, 1/2" - 1" long, peeled
- 1/4 cup shredded unsweetened coconut
- 1/4 cup melted coconut oil
- Place dates in a small bowl. Pour enough hot water over them to cover the dates completely. Soak for 30 to 60 minutes.
- When dates are thoroughly softened, drain water, reserving for another use. In a high speed blender, combine dates, cocoa powder, and cashew meal. Using a zester, grate ginger into the mixture. Blend for 30- 60 seconds, or until the date mixture has become a smooth paste.
- In a medium bowl, combine date mixture, shredded coconut, and coconut oil. Stir vigorously until well combined.
- Pour the mixture in a small, shallow container and refrigerate for at least 30 minutes, or until firm. Cut into small pieces and serve.