Date and Tamarind Truffles (Gluten-Free, Refined Sugar-Free)

Sweet, chocolaty, guilt-free treats with tangy notes of tamarind and a touch of spice. These were inspired by my love for an Indian date and tamarind chutney (Sonth) commonly used for chaat. To reinforce the tang, I rolled the truffles in a mix of cocoa powder and citric acid. The citric acid addition is optional. I went out on a limb and was really satisfied how well the combination of flavors worked (this batch of truffles did not even last one evening at my house). Unusual and unexpected at the first bite, but very moreish. Don’t just take my word for it… try them for yourself.

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Recipe

Date and Tamarind Truffles

(Makes about 20 bite-sized truffles)

Ingredients

1/4 cup walnuts
1/4 cup almonds
150 gms soft, pitted dates (about 10-12 dates)
2 1/2 tbsp tamarind paste*
3 tbsp unsweetened cocoa powder 
1/4 tsp ground cinnamon 
1/4 tsp Kashmiri red chilli powder 
1/4 tsp dried ginger powder
Pinch of black salt (kala namak)

For Rolling -
2 tbsp unsweetened cocoa powder
1/2 tsp citric acid crystals (optional)

Method

Prepare the cocoa for rolling - In a small blender jar, combine the cocoa powder with citric acid crystals and pulse until the citric acid crystals are powdered. Remove and set aside for later.

Add the nuts to the blender and pulse until powdered.

Combine the dates and tamarind paste in a microwave-safe bowl and microwave for 30 seconds. Then add them to the blender along with the cocoa powder, ground cinnamon, Kashmiri Red chilli powder, dried ginger and black salt. Blend (scraping down the sides a few times in between) until you get a smooth mix.

Transfer the truffle mixture to a bowl and refrigerate for 30 minutes to harden.

Scoop out heaped teaspoons of the truffle mix and shape into balls. Roll them in the cocoa-citric acid powder to coat.

Store the date and tamarind truffles in an airtight container in the refrigerator for 4-5 days.

*Tamarind paste is made by soaking dried tamarind in hot water and extracting the pulp. If you do not have access to dried tamarind, you can substitute it with store bought tamarind paste. Simply adjust the quantity to taste.