Barbara Cousins - Chocolate and Walnut Truffles
Recipe
- Category
- Desserts, Guest Recipes, Snacks
Description
I love these truffles and the fact that I can have a treat knowing that I’m eating ingredients that are good for me. I usually freeze them once made so they will keep.
Extracted from Eat.Tasty.Healthy. by Barbara Cousins.
Published by Thorsons, £16.99.
Photography by Tom Regester Prep time: 15 minutes Cook time: 24 hours Makes: 25-30
Extracted from Eat.Tasty.Healthy. by Barbara Cousins.
Published by Thorsons, £16.99.
Photography by Tom Regester Prep time: 15 minutes Cook time: 24 hours Makes: 25-30
Ingredients
- For the truffles
- 150g pitted dates, finely chopped
- 110ml water
- 2 tsps of blackstrap molasses
- ½ tsp vanilla extract
- 75g ground almonds
- 25g cacao, cocoa or carob powder
- 75g chopped walnuts
- Extra ground walnuts, chopped walnuts, cocoa powder or desiccated coconut for dusting
Method
- Place the dates, water and molasses in a pan and bring to the boil. Remove from the heat, cover with a lid and leave to soak for about 30 minutes or until the dates have softened.
- Blend the dates in a food processor, then add the vanilla extract, ground almonds and cacao, cocoa or carob powder. Process the ingredients to combine, then mix in the walnuts by hand or using a plastic processor blade.
- Roll by hand into 25-30 balls and roll each in extra ground almonds, chopped walnuts, cocoa powder or desiccated coconut to coat.
- Place the truffles on a tray and leave overnight in the fridge to dry out a little. Store in an airtight container in the fridge and eat within one week or freeze.
