These delicious truffles are the perfect way to end a celebratory meal or a fabulous alternative to those chocolates at Christmas! I have used the big fat juicy Medjool dates which I feel are appropriately luxurious for the festive season. The truffles are extremely nutritious containing protein, fibre, vitamins E & B complex, minerals, omega 3 oil and antioxidants. Soaking the almonds activates them, releasing enzyme inhibitors, making them more easily digested allowing for greater absorption of nutrients. They are also quick and easy to make (my nieces had great fun making these with me) and will go down a treat with the whole family! One or possibly two at most are all that are needed to satisfy even the sweetest of tooth!
• 250gm Medjool dates – stoned and roughly torn apart
• 100gm almonds – soaked in filtered water overnight, drained.
• 100ml coconut cream
• 2 tablespoons raw coconut oil – melted over low heat
• 2 tablespoons raw cacao powder
• 2 tablespoons chia seeds
• 2 tablespoons brown linseeds
• 2 tablespoons raw cacao nibs
• Approx 2 tablespoons each of desiccated coconut & raw cacao powder for dusting
• Petit Four cases
Place the Medjool dates, soaked almonds, coconut cream and coconut oil in a food process and blend until almost smooth. Then add the cacao powder until blended. Finally add the chia seeds, linseeds and raw cacao nibs and blend briefly to mix whilst still retaining their form to add some texture. Then place the mixture in the fridge for approx. 30 mins to chill and firm up.
Place the desiccated coconut and raw cacao powder in two separate shallow bowls. Remove the mixture from the fridge and take 1 heaped teaspoon at a time (approx. 20gm) and roll between the palm of your hands quickly into a ball and then roll in either the coconut or raw cacao powder before placing in petit four cases. Chill for a further hour before serving.