Raw Almond Saffron Truffles About 15 Truffles
1 cup dates
1 cup almonds (Soaking benefits and instructions here)
1/4 cup raw cacao powder
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon pink sea salt
1/8 teaspoon saffron threads
1) Blend all of the ingredients in a food processor until it forms a crumbly paste. If it's too thick, add a little water, but only enough for it to just come together. You can make it completely smooth or a little chunky depending on what you prefer.
2) With your hands, roll the truffle mixture into balls (about 1 tablespoon). If the truffle mixture is too sticky at this point, place it in the freezer for about 30 minutes so it firms up slightly.
3) Sprinkle or roll the truffles in a little cacoa powder and saffron.
You can eat them right away, but I think they are even better when cold. You can put them in the freezer and allow them to harden for an hour. I stored the remaining truffles in the freezer and allowed them to soften at room temperature about 10 minutes before serving. You can also just keep them in the fridge.