These delicious little truffles are rich and sweet making them a great alternative to chocolate. They are perfect as an after dinner sweet. I use barley malt syrup here to bind the ingredients because it has a more mellow flavour than other natural sweetners and with the combination of the dates and chocolate, its better not to add another very sweet flavour.
200g soft dates
1 tbl sp barley malt syrup
2 tbl sp raw cocoa powder
Handful dessicated coconut
In a blender whiz the almonds until they form small nibs (you want them to retain some texture). Remove from the blender.
Place the dates in the blender with the cocoa powder and whiz, then add the barley malt syrup and almonds and whiz once more.
The ingredients should have formed a big ball.
Remove from the blender and form small balls from your mixture.
Roll in dessicated coconut and place in the fridge.