Lately, it seems like I've been making a lot of mistakes in the kitchen. Thankfully, they all have yielded the most delicious results! Todays concoction was born from my rushing to hurry up and make a gluten-free banana bread while doing (of course) half a dozen other things. In my haste to crush some pecans, I thought I'd just throw them in the coffee grinder. It (mostly) didn't work. Most of the nuts were left whole but somewhat mangled. My advice when it comes to grinding nuts, stick to your processor or just chop up with a knife. I was able to salvage enough pecan pieces to chop up but I was left with a tiny bit of pecan crumbles in the bottom of the grinder. Also, because of my rushing, I failed to notice there were still coffee grinds left over from when my honey ground up the coffee beans this morning. The result, however, was an incredibly tasty little java spiced pecan! (And this is precisely why I have to taste EVERYTHING in my kitchen, or at least that is my story... and I'm sticking to it). So like any newbie culinary explorer, I decided to experiment a little more and came up with what I think it a fantastic and healthy raw dessert. So here you go! If you you at all enjoy sweets and coffee, you will love these java spiked date truffles. And if you like a little bit of crunch, just grind your coffee beans a bit more coarse.
Java Spiked Date Truffles
6 Medjool Dates (pitted and soaked in water for 10 minutes)
1 Cup Pecan halves
1 Tablespoon Coffee Beans (ground)
How to: Pit and soak your dates for 10 minutes or until a bit softened. Meanwhile, pulse your pecans in a food processor until crumbly. Add your ground coffee and your dates (remember, pits out!) and run the food processor until a thick paste in formed. If the mixture is too thick, you can add a little bit of the soaking water from the dates. Chill paste for a few minutes and then roll into small truffle size balls.