Recipe – Adzuki Truffles

Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

Adzuki beans are an important ingredient in the Japanese, Korean, and the Chinese world of sweets. In the west, they achieved a place of honour in many healthy recipes but are barely present in sweets. Their delicate flavour allows them to absorb the taste of various nuts, vanilla extract, and cocoa easily. That’s what makes the adzuki truffles so delicious. 

For a colourful presentation, roll the truffles in different coatings: cocoa, desiccated coconut, ground almonds, or sesame seeds. If you want to be adventurous, use astragalus (also called maca) an herb from Chinese medical tradition, which may be obtained from health stores.

Ingredients

• ½ cup adzuki beans, soaked in water overnight

• 6 dates, stoned

• 1/3 cup desiccated coconut

• ½ cup almonds or hazelnuts or any other nut

• 1 tsp vanilla extract

• Pinch sea salt

Coatings:

• 2 tbsp sesame seeds, ground almonds, desiccated coconut, cocoa

Instructions

• Drain the adzuki beans, tip into a saucepan, cover with water and cook until tender. Drain and reserve some of the cooking liquid.

• Tip the dates into a small bowl and soak in hot water for 10 minutes until somewhat softened Drain.

• Pulse all the ingredients in a food processor into a sticky mixture.

• With wet palms, shape the mixture into small balls and roll them in the coatings of your choice.

Notes

• The adzuki truffles will last up to a week when stored in a closed container in the fridge. It can also be frozen for up to a month.

Other Recipes

• Dried Apricots Almonds And Pistachios Balls
• Nut Balls With Dark Chocolate And Coconut
• Carrot Zucchini And Almond Cake