🛒 Ingredients

• 100 g dried cranberries

• 100 g blanched almonds

• 100 g pitted dates (12–13 pieces)

• 50 g pistachios

Coating (optional)

• 100 g 85% dark chocolate

• 1 tsp coconut oil

🧑‍🍳 Instructions

1. Soak the almonds overnight. If you don’t have time, you can add a little water to the mixture later to make it stickier.

2. Using a blender with an S-shaped blade, blend the almonds, cranberries, and dates until a sticky dough forms. If the mixture isn’t sticky enough, add a little water (1 tbsp).

3. Chop the pistachios with a knife and add them to the mixture. I wanted larger pieces, so I didn’t blend them.

4. Shape the mixture into balls and place them in the freezer for 1 hour.

Coating (optional)

1. Melt the dark chocolate together with the coconut oil using a double boiler.

2. Dip each truffle into the chocolate and decorate with crushed nuts and/or dried raspberries.

Store in the refrigerator.

Enjoy 🌷