I love the holidays. Not the sometimes insane hustle and bustle or the manufactured gifts of obligation, but the decorations, the time together with good friends and family, and the very thoughtful gifts that come wrapped in love. I’ve been pondering what to make as gifts for a few months now, only because I want to give something really special, and something that’s healthier too without being overt about it.
A month ago, my mother-in-law gave me two of her old Jewish cookbooks. They have her handwriting in them and some recipes clipped from newspapers. Joe is Jewish and I was raised Catholic so I know nothing about Jewish cooking. I have, though, been reading the cookbooks and am amazed at how healthy so many of their holiday recipes are. Instead of being laden with sugar and flour, they often use dates, prunes, or honey as a sweetener and bake gluten-free with nut flours and potato flour or starch. I was thrilled. Joe just grinned and said, “Yeah, of course.”
I’ve adapted a recipe from The Community Cook Book, which is a compilation of recipes from the Congregation of B’Nai Israel in Rhode Island published in 1947. The original recipe was called Fruit Candy, and I’ve tweaked it to my liking, added nuts, and decided that they should be called truffles for the holidays. Best of all, it’s naturally gluten-free and refined sugar-free.
They’re so good – and good for you, especially when compared to the chocolate truffles. Raisins, figs, and raw almonds are even considered to be among some of the most nutrient dense foods by The World’s Healthiest Foods. This would also be a fun recipe to get kids involved with – they could help roll the truffles and coat them in cocoa powder or coconut.
I got the gift boxes from Michael’s with one of their 40% off coupons, so they ended up being about 50 cents each. It came with the pre-cut tissue paper, which really looks nice.
A note about the cocoa powder – I tried both dutch processed cocoa powder and regular cocoa powder and found that the dutch processed cocoa powder was too bitter for my liking.
Reminders:
Today is Holiday Food Fest! Make sure to head over to Cents to Get Debt Free and link your Edible Gift or just leave a comment. Either way, you’ll be entered to win a PrecisionPro Digital Kitchen Scale
Update 11/19/10: I’m honored to be one of 24 food bloggers included in LexioPhiles 2010 International Recipe Advent Calendar.
Update: This post is Linked to The Bloggy Progressive Dinner hosted by Amy at The Finer Things in Life.
Ingredients
- 1 cup raw almonds
- 1 cup medjool dates, pitted and roughly chopped
- 1 cup organic raisins
- 1/2 cup dried black mission figs, stemmed and roughly chopped
- 2 – 4 tablespoons shredded coconut
- 2 – 4 tablespoons cocoa powder (not dutch processed)
Instructions
- Place almonds in the bowl of a food processor fitted with a steel blade. Process for 2 – 3 minutes until the almonds are finely chopped but no so small that it’s similar to almond meal. You want to retain some texture. Add dates, sultans, and figs. Process again for 3 – 5 minutes until the mixture sticks together all by itself. It will clump similar to the way a dough clumps when it comes together.
- Use a spring release cookie scoop for larger sized truffles or the large end of a melon baller for smaller truffles. This will help you to achieve uniform sized balls. Roll the ‘dough’ between your hands to form a ball. Set the truffles on a plate or tray until you’ve finished all of the balls.
- If your coconut isn’t finely shredded, you can put it in a spice grinder. It coats best when it’s finely ground. Put the coconut on one plate and the cocoa powder on another. Coat the balls by rolling in either the coconut flakes or the cocoa powder. When rolling in cocoa powder, it’s okay to have a really good layer on the outside because the moistness of the truffle soaks it up a bit. You can place larger truffles in mini-cupcake papers or just pile them all in a tissue lined gift box.
Enjoy!
Heather @CeliacFamily
posted on November 18, 2009 at 9:30 pm
OK. I’m not one to choose healthy and good-for-you over chocolate decadence, but these look so lovely I just might have to try them. You may convert me, yet!
Another thought: do you have to keep these refrigerated? And how long do you think they’ll keep?
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Amy Reply:
November 18th, 2009 at 9:39 pm
@Heather @CeliacFamily, There’s nothing in these that would spoil so I’m sure you could leave them out for several days (at least!) in an air-tight container. I keep almonds, dates, raisins, and dried figs until I use them all. I don’t have a definite answer but I’m thinking for at least a week.
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Lauren
posted on November 18, 2009 at 9:40 pm
Wow, yum! I love these =D. Such a great idea, with the dates. I’ve just started eating dates recently, and am starting out slow – great way to enjoy them!
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Katrina (gluten free gidget)
posted on November 18, 2009 at 9:42 pm
I AM MAKING THESE!!!!!!!
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Chelsey
posted on November 18, 2009 at 9:45 pm
Oh my goodness! These look sooooooooooo good! I am making them, I can’t wait.
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Susie's Homemade
posted on November 19, 2009 at 6:21 am
Wow! I had never heard of such a thing! I get a nickle for learning something today:-)
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Liz@HoosierHomemade
posted on November 19, 2009 at 7:26 am
These look amazing! And such a beautiful presentation too!
~Liz
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Iris
posted on November 19, 2009 at 7:36 am
I was thinking about making something like this for Christmas gifts. Thanks for the recipe!
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Sandy Gillett
posted on November 19, 2009 at 7:45 am
These are beautiful Amy. You continue to amaze me. How do you do it? You’re a blessing. Thank you.
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Alta
posted on November 19, 2009 at 8:06 am
I love dates. I mean, they’re addictive and so tasty – I have to be strict about limiting how many I have! These sound so good. I am definitely making them.
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Phoebe @ Cents to Get Debt Free
posted on November 19, 2009 at 8:18 am
I used dates for the first time ever last year (I think) and loved them. I rarely buy them because I could never use them all. These sound and look so good–I’ll have to give them a try!
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emily
posted on November 19, 2009 at 10:34 am
very true about Jewish baking being healthy, my grandmother baked with almond, walnut and hazelnut meal frequently. thereis a great dessert cookbook that has numerous grain-free recipes, I linked to it > here.
I think I will try your recipe too!
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Amy Reply:
November 19th, 2009 at 1:51 pm
@emily, Thanks for the info! I have been making more ‘traditional’ Jewish food lately. So much of it is what I love to eat. I recently made Tzimmies with sweet potatoes, prunes, currants, a little onion, and a cinnamon stick. My sweet potato hating husband asked me to make them again.
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Diane-The WHOLE Gang
posted on November 19, 2009 at 1:46 pm
Those look great. I made something similar last year with just the dates, nuts and coconut. Didn’t add in the figs. Will give that a try. Sounds really good. I wonder if the Scharffen Berger chocolate would work on that? Hmmm, I think I know what I’m making for that pot luck tomorrow.
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Gluten FREE foods ROCK
posted on November 19, 2009 at 2:41 pm
They look yummy. Another recipe to try over winter vacation.
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Kim
posted on November 19, 2009 at 7:48 pm
Those look so good!! I will have to give those a try!
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Kimi @ The Nourishing Gourmet
posted on November 19, 2009 at 10:52 pm
ooooooh, I love this recipe. It’s so simple (making truffles can be simple, and it can also be pretty hard-I’ve made them the hard way before and it’s so time consuming!).
Thanks so much for the great addition to the carnival. This is a favorite.
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gfe--gluten free easily
posted on November 20, 2009 at 6:54 am
Stunning, Amy! I think everyone loves the parts of the holidays that you cite. The trick is always to escape the insanity part.
I think we are getting better at it at our house.
I love that you found wonderful recipes in a “regular” cookbook. That’s one thing I am always teaching folks new to my support group–that they don’t have to throw away their cookbooks that aren’t labeled “gluten free,” etc. That sounds like a fabulous cookbook and it’s so nice to have that little bit of history with Joe’s mom, too.
Holiday Food Fest has given us so many wonderful recipes already!
Off to vote for your contest entries–best of luck!
Shirley
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Amy Reply:
November 20th, 2009 at 7:59 am
@gfe–gluten free easily, Thanks for the votes…you’re a doll. Yes, escaping the insanity is something we try to do…it’s not worth it. It takes some planning on my part, but I might be able to do it this year.
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Wardeh @ GNOWFGLINS
posted on November 20, 2009 at 7:47 am
These are so beautiful, Amy! And, the best part is, I have ALL the ingredients. Our dessert tonight?
Thanks!
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Wardeh @ GNOWFGLINS
posted on November 21, 2009 at 12:49 pm
Hiya, Amy! The truffles are fantastic! I just finished making them (and enjoying one). I love recipes like these that combine my favorite dried fruits for sweetening. I started out with crispy almonds – soaked then dehydrated. They worked fabulously.
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Amy Reply:
November 21st, 2009 at 5:36 pm
@Wardeh @ GNOWFGLINS, I knew you would soak and dehydrate the almonds. I haven’t started doing that yet, but I hope too soon.
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Wardeh @ GNOWFGLINS
posted on November 21, 2009 at 12:55 pm
Oh, I was wondering… You specify non-Dutch processed chocolate and I wonder why when there’s no possible leavening reaction? The whole cocoa powder issue is one I haven’t figured out yet, so I’d love to hear your thoughts.
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Amy Reply:
November 21st, 2009 at 5:35 pm
@Wardeh @ GNOWFGLINS, I tried the truffles with dutch processed cocoa powder and, personally, it was a little too bitter for me to feel comfortable giving as a gift. Non-dutched had a better taste – at least in my personal opinion. I haven’t figured out the cocoa powder issue, either.
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Kari
posted on November 21, 2009 at 1:27 pm
Hi Amy,
Thanks for your comment on my baked bananas. I’d love to read about how you do yours on the stove top. I’ve never thought about doing them that way, but it sounds great. You should write a post on that!
Have a great weekend!
Kari
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Greenearth
posted on November 21, 2009 at 10:18 pm
What a great recipe, look forward to trying it out.
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Brian
posted on November 22, 2009 at 12:36 am
Wow! I love your picture with the nice gift boxes. They look so professional. What a great recipe for a healthy treat to share during the holidays.
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Jenn AKA The Leftover Queen
posted on November 24, 2009 at 9:29 am
These look amazing! Great use of natural sweeteners for these truffles. I bet they are decadent!
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Natasha - 5 Star Foodie
posted on December 4, 2009 at 10:55 am
These truffles look amazing with dates & almonds!
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Amy @ Finer Things
posted on December 5, 2009 at 9:28 pm
Love your packaging, too. Such a professional touch!
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David @ Green Kitchen Stories
posted on December 10, 2009 at 5:11 pm
Hi Amy! How fun, we’ve posted a similar recipe for Almond & Dates truffles some time ago. Aren’t they just amazing. And so easy to make!
You can also try adding chili or coffee to them, it’s a nice twist!
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Amy Reply:
December 10th, 2009 at 5:29 pm
@David @ Green Kitchen Stories, I checked out your post. It’s great. I like your variations. I did a coffee post here recently and was shocked at how many people don’t drink coffee or use it in their cooking. I’m drinking a hot cup of joe right now…needless to say it’s a staple around here.
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Alexa
posted on December 10, 2009 at 11:17 pm
Love your post! I made something similar with my kids this afternoon, so when I saw your recipe I had to smile.
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Amy
posted on December 17, 2009 at 2:58 pm
Made your recipe the other night and they were amazing! This recipe is a keeper. My kids couldn’t stop eating them…and neither could I! Thank you!
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Self Catering Cottages Scotland
posted on August 10, 2010 at 6:17 am
love your recipe! it’s so simple and unique! will definitely try it.
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Carol Suderno
posted on August 3, 2011 at 10:28 pm
Amy, I have been on a search for great tasting homemade bread that doesn’t come in a package mix. I am anxious to try your recipes for making bread. I want to try all of your recipes, as they all look delicious. I am so glad that I found your website. Three years ago I went on Doug Kaufmann’s Fungus Free diet. I did great on it, avoiding breads, sugars and processed foods etc. I lost 40 pounds over a year, with exercise. However I limited myself to only using stevia, which for me got very old after a while, and it was very difficult to see my husband eating the foods I wasn’t supposed to eat. IWhen I lost the weight I no longer had a problem with acid reflux. I felt healthier and had a lot more energy. But unfortunately I started eating sugar again, and slowly gained back half of the weight I lost.
Now I am ready to really experiment with gluten free grains; and to ferment grains etc. I am 64 years old and wish I would have found all this ‘new’ information a long time ago. I love the Lord and am excited to find websites and bloggers that love Jesus too. I don’t know how you have the time to keep up your website with 4 kids. I’m a bit over whelmed in processing all this new information of intense but delicious sugar free and gluten free cooking and baking; soaking and fermenting grains. Thank you!
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Amy Reply:
August 7th, 2011 at 10:04 am
@Carol Suderno, Hi Carol…we have 4 dogs, which are our ‘kids’ and one baby on the way.
I am grateful you’re learning more about your body and looking for solutions that work for you.
Hugs,
Amy
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christine
posted on October 24, 2011 at 12:09 pm
these sound similar to something I used to make with my daughter to put in her school lunch box – we all enjoyed them as a sweet treat:) love the gift boxes, can’t get anything so reasonable priced over here:(
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Amy Reply:
October 24th, 2011 at 9:04 pm
@christine, I wonder if you can order on-line – or are you over seas?
Hugs,
Amy
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christine Reply:
October 25th, 2011 at 3:24 am
@Amy, I’m in the UK, and whilst I could find similar boxes, the prices just don’t compare:( I resort to making them from foiled board in my craft room!
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Sara
posted on January 14, 2012 at 6:14 pm
I’m addicted to these puppies, after finding a local company that makes them (with the same ingredients as you list). Question: how many does this recipe make? I want to make like 50 at a time and freeze them so I have “dessert” everyday.
Thanks!
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Amy Reply:
January 19th, 2012 at 10:19 pm
@Sara, It depends how big you make them. Enjoy!
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