Pomegranate Truffles

Pomegranate truffles are a popular dessert in my Rosh Hashanah table. Persians are addicted to pomegranates; they even use pomegranates in stew! Hence, it seemed logical to use them for dessert as well. I love how tangy and sweet these truffles are, not to mention how well they go with a cup of tea (instead of using sugar).


pom truffles

I am proud that pomegranates are native of Persia – they are packed with nutritional value and antioxidants that protect against cellular damage. Mulberries, my husband’s favorite dried fruit, are a great source of iron and vitamin C. They also have an antioxidant present in red wine that has the potential of promoting a healthy heart. Hence, these truffles are not only absolutely fabulous to taste but packed with superfood qualities!

Ingredients

1 cup walnut pieces

1 cup pitted Medjool dates

pinch salt

½ cup pomegranate powder

¼ cup mulberries or golden raisins (optional)

Gold decorating dust, cocoa powder, chocolate sprinkles

Directions

Place walnuts in a food processor fitted with a metal blade. Process until a paste forms.

Add pitted dates, salt and pomegranate powder and continue to pulse until well mixed. The dough will be crumbly and moist but easy to mold into truffles about 1-1/2 inches diameter.

Optional step: Place a golden raisin or a mulberry inside the truffles and reshape as a sphere.

Dip truffles into gold decorating dust for a whimsical look, or cocoa powder and sprinkles for a more traditional truffle look.

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