This month’s “Savor Cooks” recipe features Almonds. Try our recipe for Fudgy Date and Almond Truffles that we adapted from the ‘Sweet Treats’ section of our cookbook.
Almonds are the perfect snack or add-on to any meal. While calorie dense (1/4 cup of almonds contains approximately 160 calories), the calories come from heart healthy unsaturated fat and protein to keep you feeling satisfied until your next meal.
Here are some of our favorite ways to enjoy almonds:
- As is. Roasted or raw, salted or unsalted
- Paired with dried fruit, chocolate chips or pretzels
- Chopped and sprinkled over oatmeal, yogurt, salad, roasted or blanched vegetables or pasta
- Pulsed into breadcrumb-like pieces and pressed onto pieces of chicken, fish or tofu before baking or pan-frying
- Ground into flour and used in pancake or quick bread recipes
- Soaked overnight and blended with water to make almond milk
- As almond butter, spread onto toast or added to smoothies or Asian style creamy sauces (think peanut sauce but with almond butter instead of peanut butter)
There are so many delicious ways to eat almonds! What is your favorite way?
Don’t forget to check out our Food of the Month post on Almonds.
Get ready for an energy packed snack with healthy fat and protein from the almonds, and fiber and potassium from the dates. No added sugar needed – the dates are naturally sweet and the cocoa powder adds a rich chocolate flavor. Look for dates that are soft and squishy. If your dates are on the firmer side, you can place them in a small bowl, pour a little boiling water over them and let sit for a few minutes to soften.
These truffles are a good snack or dessert option for those experiencing mouth sores because the almonds, dates and cocoa powder are ground up to a smooth paste.
A light dusting of powdered sugar at the end makes for a decorative touch.
- 1 cup whole roasted unsalted almonds
- 15 Medjool dates, pitted
- 2/3 cup unsweetened cocoa powder
- ¼ teaspoon sea salt (optional)
- 2 teaspoons powdered sugar, sifted (optional)
- In a food processor, pulse the almonds until ground.
- Add the dates, cocoa powder, sea salt (if using) and 2 tablespoons of water. Mix until it forms a sticky mass. If it seems too dry, add 1 teaspoon of water at a time. Wash your hands and lightly dry them. Using damp hands (a tip is to have a small bowl of water nearby that you can dip your fingertips and palms into as needed) measure out 1 tablespoon of the mixture and roll it into a ball. Set the balls on a baking sheet lined with parchment paper or a silpat mat. Repeat until all the mixture is molded.
- Sprinkle each with sifted powdered sugar, if using. Place in the refrigerator for at least 30 minutes to firm up slightly.
- Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.