Tu B’shvat Truffles

Tu B’shvat Truffles

This Wednesday, Jews around the world will celebrate Tu B’shvat, the New Year for the trees. Traditionally, we celebrate by eating fruit and nuts that are native to the land of Israel (grapes, figs, pomegranates, olives and dates). Growing up, they’d always give out carob in school, which they called buxer (yiddish for carob). They were long black pods that were difficult to chew. If you made the effort, you’d be rewarded with a sweet taste. Most of the girls would just throw them away, but I’d always chew away at them. Nowadays, you can find many carob products on the market including coffee, chocolate, cookies and butters.

When I thought about what to make for Tu B’shvat, I wanted to use dates and figs, but also incorporate the chocolate flavor of carob. I decided to throw together some dried fruit truffles, or sugarplums. Sugarplums are balls that are made up of dried fruits, nuts and spices. Think of them as a kind of Larabar in the round!

You can make my traditional Tu B’shvat recipe, or come up with your own combination. To make sugarplums, you’ll need:

Dried fruit (dates, figs, apricots, prunes, raisins,craisins, cherries, apples)
Nuts (pecans, pistachios, almonds, walnuts, hazelnuts)
Seeds, optional (sunflower, pepitas, anise, fennel, caraway)
Spices (cinnamon,  cardamom, nutmeg, mace, cloves, allspice, sea salt, cocoa, orange zest)
Sweetener, used to bind the mixture (honey, agave, maple syrup)
Butters, optional (almond, peanut, carob)
Extracts, optional (almond, vanilla, rum)
Alcohol, optional (rum, orange liquor, chocolate liquor)
Toppings (powdered sugar, turbinado sugar, coconut, cocoa, nuts, chocolate, sesame seeds)

For a healthy boost, add  some oats or flax seeds.

 


1 year ago: Mustard Roasted Dried Fruits

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