Date and almond truffles with spirulina
Ingredients
- 10 to 12 soft Mejhoul (Medjool) dates, pitted (200 g)
- ⅔ cup roasted unsalted almonds (100 g)
- 1 tsp culinary argan oil (5 ml, ≈ 4 g)
- 1 tsp orange blossom water (5 ml)
- 1 pinch of fine salt
- 2 tbsp sesame seeds, for the adult truffles (20 g)
- 2 tbsp desiccated coconut, for the children's truffles (10 g)
- Up to 12 whole roasted almonds, one per adult truffle (≈ 15 g)
No-bake bites, soft and scented with orange blossom: Mejhoul dates, roasted almonds and a drop of argan oil. The adult truffles, rolled in sesame, are deep green inside.
Method
- Toast the sesame in a dry frying pan over medium heat for 3 to 4 minutes, stirring, then tip it onto a plate to cool. If your almonds are raw, roast them the same way for 6 to 8 minutes and let them cool completely.
- Pulse the 100 g of roasted almonds until they look like coarse sand. Do not blend too long: they would turn into an oily paste.
- Add the dates cut into pieces, the argan oil, the orange blossom water and the salt. Blend until the mixture gathers into a ball and holds when you press it between your fingers. If the dates are firm, soak them in lukewarm water for 10 minutes, then drain and dry them well before blending.
- Weigh the mixture (≈ 300 g) and divide it into 4 equal parts of about 75 g: one part = one portion = 3 truffles.
- Set the children's share aside, before any spirulina: for each child, roll one part into 3 smooth balls, then roll them in the desiccated coconut. No almond on the children's truffles.
- Crush 2 spirulina tablets per remaining adult part into a very fine powder, with no grains (8 tablets if all 4 parts are for adults).
- Put the adult parts together in the bowl, sprinkle over the powder and knead with your fingertips, at room temperature (about 20 °C), until the colour is even, with no green streaks.
- Roll the adult mixture into balls of about 25 g (3 per portion), roll them in the toasted, cooled sesame, then press one whole almond on top of each.
- Serve straight away, or chill for 20 minutes for firmer truffles. They keep for 5 days in the fridge in a closed box.
Kids' version
The children's truffles are made from the mixture set aside at step 5, before the spirulina: round, rolled in coconut, with no almond on top.
The marker almond
On the tray, each truffle can be told apart at a glance. The adult truffles, with spirulina, are rolled in sesame and carry a whole almond. The children's truffles are round, white with coconut, and never have an almond. Serve the children first, then place the adult truffles on the other side of the tray.
How many portions in a pack?
DXN Spirulina 120 tablets ÷ 2 = 60 portions of 3 truffles, or this recipe for 4 made 15 times. DXN Spirulina 500 tablets ÷ 2 = 250 portions. 1 tablet = 250 mg.
Do not exceed the amount shown on the pack, counting everything you take during the day.
Who should ask a doctor first?
- Pregnant or breastfeeding women.
- Children: their truffles are made without the DXN product.
- People taking medicines or other supplements.
Home recipe: Bab Sahtek delivers the genuine DXN product (cash on delivery); you prepare the recipe at home. Recipe being tested in Mom's kitchen, in Marrakech.
Original Bab Sahtek recipe
The products shown are food supplements. They do not replace a varied, balanced diet and a healthy lifestyle. Ask a health professional for advice if in doubt, if pregnant or if taking medication.
