07 Apr, 2020
Cacao, Cashew and Date Truffles
The key to a good truffle is texture, chocolateness and moorishness. And these definitely deliver. I find the key to balancing sweetness and bitterness from chocolate is a good amount of vanilla bean powder, it brings out the sweetness but keeps the earthiness that good cacao brings.
RecipesIngredients
- 150g cashew nuts
- 150g dates
- 1 tbsp coconut oil
- 2 tbsp honey
- ½ tsp Malden salt
- ½ tsp vanilla bean powder or 1tsp good quality vanilla extract
- 70g cacao powder (extra for dusting)
Recipe
- Soak the cashews and dates in boiling water for 10 minutes. Drain the water off and place them in a food processor. Blitz them together until both are finely chopped.
- Add the coconut oil, honey, salt and vanilla and blitz until you form a smooth paste. It should be quite loose and smooth. Then add the cacao powder and blitz again until completely smooth and blended through.
- Tip the mixture into a bowl and leave to completely chill in the fridge for 20-30 minutes.
- Dust a surface with cacao powder. Take the mixture from the fridge and using a teaspoon, scoop a small amount onto your hands, roll into a ball and then roll through the cacao powder so that it is completely covered. Use all the mixture to make around 12 truffles.
- Enjoy straight away or leave in the fridge to chill and harden a little more.
These are perfect for little gifts, especially during Easter.
