These truffles are excellent for when you’re craving chocolate – and not just the solid, bar form, but the gooey irresistible stuff – and don’t want to be consuming loads of sugar with it.
Make these as small or as large as you like… I tend to roll them to about the width of a 50p piece so that I can make LOADS and can pop them in my mouth like popcorn. Plus, they freeze easier and you can use them as handy toppings on foods like porridge and to melt in warm milk (or soya if you’re dairy-free!).
However you choose to
eat devour them, do it your way. Add in however many nuts you like – I just prefer them super crunchy and full of texture, but if you like your truffles more chocolatey, simply add more cacao powder and fewer nuts! Yum!
- 4 tbsp raw cacao powder
- 200g dates, soaked overnight
- 50g hazelnuts
- 50g whole almonds
- 50g walnuts
- 2 tbsp almond butter
- 1 tsp vanilla essence
- 3 tbsp oil
- 3 tbsp Yacon Syrup (from Of The Earth Superfoods)
- 2 tsp cinnamon
- 1 tbsp chia seeds or dessicated coconut, for rolling the truffles in after
- Blitz everything together in a food processor. The dates should make the mixture gooey, but if it’s too dry, simply add in a little of the juice that the dates were soaking in overnight. Once the mixture is well combined stop processing as you don’t want the nuts to be completely ground down.
- Roll the dough into bite-sized balls, rolling in a little excess cacao powder and the chia seeds/coconut.
- Refrigerate overnight until the balls harden. Serve up!