Chocolate Truffles. Yes.
If you need a chocolate hit, these are superb. Using only whole foods and natural sugars, they’re much better for your body to digest than the usual Dairy Milk (which obviously has a firm place on our favourites list too).
And if Valentine’s Day is your thing, these might be a win for both you and your partner (brownie points, anyone?) Also great as a mid-morning/afternoon snack instead of a chocolate Hobnob…Who, us?
Whole Food ‘Chocolate Truffles’
makes 10-20 truffles, depending on size
10-12 pitted dates, the jammier the better; if drier, soak in just-boiled water for 1hr, reserve water once done.
1-2 heaped tbsp cashew butter
1tsp vanilla extract
1 heaped tbsp solid coconut oil / 3 tbsp if melty
2 heaped tbsp oats
3 heaped tbsp ground almonds
1 heaped tbsp coconut flour (optional, replace with ground almonds if needed)
1 heaped tbsp cacao powder
2 tbsp dessicated coconut in a shallow dish
In a food processor (not a blender, all the ingredients will get stuck under the blades), whizz the dates until a thick paste. Add in all the other wet ingredients and whizz until a smooth consistency. Decant paste and put to one side.
Back in the food processor (don’t worry about washing the bowl), whizz the oats until they’re a rough flour-like powder, add the ground almonds, coconut flour and whizz until mixed.
Spoon in approximately the same amount of date paste as there are dry ingredients into the food processor and pulse until the mixture starts to come together inside. It should eventually start to form a sticky ball and ‘roll’ around the food processor.
Remove the truffle mix and grab a bit at a time to roll into balls. Coat with dessicated coconut to finish. These keep best in the fridge for up to two weeks.
Tips:
You can add more date paste if it’s too dry, or a teaspoon at a time of the reserved date water to help it come together.
Play around with consistency - this is a personal preference kinda recipe. The less paste and more water you use, the crumblier the truffle.
Remove the truffle mixture and repeat with more dry ingredients if you have paste left.
These are perfect to prep in advance and keep in the fridge for sweet treats throughout the week. They are also lovely for dinner parties.
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