Ingredients: |
Ingredients: 100g unsalted cashew nuts
10 medjool dates, pitted, chopped
2 tbsp almond butter
¼ tsp sea salt
6 tbsp cacao powder
100g coconut oil, melted
40ml pure maple syrup
Toppings of choice:
5g desiccated coconut
10g unsalted pistachio kernels, chopped finely
5g freeze-dried raspberries, crushed.
|
Directions: |
Directions:Line a baking tray with baking paper.
Place the cashews, medjool dates, almond butter, sea salt and half of the cacao powder in a food processor and process for 5 minutes, scraping down the sides occasionally. The mixture should be a little sticky.
Scoop out 1 tablespoon of the mixture and roll it into a ball using wet hands. Repeat with the remaining mixture to make about 16 truffles. Place the truffles on the lined tray and refrigerate for 30 minutes.
To make the raw chocolate coating, whisk the melted coconut oil, maple syrup and the remaining half of the cacao powder in a small mixing bowl. Ensure that the cacao powder has dissolved completely.
To serve, roll the truffles in the raw chocolate and decorate with a suggested topping to coat and return to the baking tray. Refrigerate for 30 minutes or until the chocolate shell is firm. Store in an airtight container in the refrigerator for up to a week. Enjoy!
Decorating chocolate truffles
Another way to make these truffles even better is to get creative and decorate them with nuts or other healthy toppings!
Coconut Chocolate Truffles
Because we celebrate Christmas in the summer in Australia, coconut is often included in so many holiday dishes because it’s a fruit that is in season. Coconut and chocolate just seem to go together! That’s why I love adding some coconut to my truffles too.
After rolling the truffles in raw chocolate, sprinkle over desiccated coconut. Place them on a lined baking tray and refrigerate for 30 minutes.
Pistachio Chocolate Truffles
Add a pistachio topping for a little crunch!
After rolling the truffles in raw chocolate, sprinkle over chopped pistachio kernels. Place them on a lined baking tray and refrigerate for 30 minutes.
Chocolate Raspberry Truffles
A classic flavour combination, top your truffles with crushed freeze-dried raspberry — it balances the rich chocolate flavour perfectly.
After rolling the truffles in raw chocolate, sprinkle over freeze-dried raspberry. Place them on a lined baking tray and refrigerate for 30 minutes. |
This recipe for Healthy Chocolate Truffles is from