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     Title: Cashew Nut And Almond Butter Truffles
Categories: Candy
     Yield: 30 Truffles

   200 g  Medjool dates;
          - roughly chopped
    30 g  Cocoa powder
   100 g  Almonds
   100 g  Cashews
    50 g  Peanut butter
    50 g  Almond butter
    60 g  Maple syrup
     1 ts Ground cardamom
     1 tb Cocoa powder; up to 2 tb,
          - to roll

 Preparation time: 25 minutes

 Soak the dates in boiling water for 10 minutes. Drain off the excess
 liquid.

 Place the truffle ingredients in the food processor and whizz together
 until a soft ball has formed, adding 1 ts water to help if needed.

 Roll the mixture into small equal sized balls and place on a lined
 tray. Once all the balls have been rolled up, place the cocoa powder
 in a bowl.

 Lightly roll and dust evenly to coat.

 Place them back on the lined tray and keep in the fridge for up to 2
 weeks or freeze for up to 3 months.

 Recipe by Denise Phillips

 Recipe FROM: <https://www.thejc.com/recipe/
 cashew-nut-and-almond-butter-truffles-atcv545a>

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