Trying to kick sugar is hard! These little raw truffles make it so much easier!
- 1/4 c raw pistachios
- 1 c raw walnuts
- 14 medjool dates, pitted
- 1/2 c cocoa powder
- 2 tsp vanilla extract
- 1/8 tsp salt
Grind pistachios in a food processor into a fine dust, place on a plate.
Add remaining ingredients to the food processor, and pulse until fully combined and crumbly.
Use a small cookie scoop, scoop 1 tbsp mixture into a ball, roll in pistachio crumbs.
Place in a container and store in the fridge.
Makes about 30.
I whipped this amazing little dish up last night in less than 20 minutes. I prefer creme fraiche, but you can use heavy cream. This is a rich dish, and worth every creamy calorie! The truffles send it over the top. I used jarred truffles, so I added the juice to the creme Fraiche for a little extra truffly goodness.
8 oz fresh pasta
10 oz asparagus, rough ends snapped off
8 oz cream fraiche
2 black truffles, sliced thin
Bring a large pot of salted water to boil. Add asparagus and cook for 4 minutes. Remove and chop into 1/4 inch pieces.
Add pasta to the boiling water cook 4 minutes.
In a large skillet, heat creme fraiche, add pasta and cook for 2 minutes on medium high. Add asparagus, cook 1 more minute.
Top with truffles and parm cheese.