Kartoshka — Cocoa Biscuit "Potato" Truffles
The beloved Soviet "little potato" cake — crushed biscuits and cocoa rolled into fudgy ovals dusted to look like potatoes. My wholesome version uses homemade oat-nut biscuit crumb, dates and honey instead of sugar and butter cream.
Why you'll love this recipe
- An old world recipe, made the way it always was
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Sweetened with whole dates
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 cups (200 g) oat-and-almond crumbs (blend toasted oats + almonds, or crush plain oat biscuits)
- 1 cup (160 g) Medjool dates, blended to paste
- 1/3 cup (35 g) cocoa powder (plus extra for dusting)
- 3 tbsp raw honey
- 1/3 cup (85 g) almond butter
- 3 tbsp milk of choice, 1 tsp vanilla, pinch salt
- Optional: crushed walnuts folded in
How to make it
In a bowl, combine crumbs, cocoa and salt.
Mix in date paste, honey, almond butter, vanilla and enough milk to make a firm, moldable dough.
Chill 15 minutes to firm slightly.
Shape into 14 small ovals (like little potatoes).
Roll each in extra cocoa. Chill 40 minutes. Traditionally poke two "eyes" in each. Keep refrigerated.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Kartoshka — Cocoa Biscuit "Potato" Truffles
The beloved Soviet "little potato" cake — crushed biscuits and cocoa rolled into fudgy ovals dusted to look like potatoes. My wholesome version uses homemade oat-nut biscuit…
Ingredients
- 2 cups (200 g) oat-and-almond crumbs (blend toasted oats + almonds, or crush plain oat biscuits)
- 1 cup (160 g) Medjool dates, blended to paste
- 1/3 cup (35 g) cocoa powder (plus extra for dusting)
- 3 tbsp raw honey
- 1/3 cup (85 g) almond butter
- 3 tbsp milk of choice, 1 tsp vanilla, pinch salt
- Optional: crushed walnuts folded in
Instructions
- In a bowl, combine crumbs, cocoa and salt.
- Mix in date paste, honey, almond butter, vanilla and enough milk to make a firm, moldable dough.
- Chill 15 minutes to firm slightly.
- Shape into 14 small ovals (like little potatoes).
- Roll each in extra cocoa. Chill 40 minutes. Traditionally poke two "eyes" in each. Keep refrigerated.
