Chocolate and Coconut Truffles

makes 25-30 truffles

Ingredients

  • 150g (5oz) pitted dried dates, finely chopped
  • 110ml (4 fl oz) water
  • 2 level tsps blackstrap molasses
  • 1/2 tsp vanilla extract
  • 75g (3oz) ground almonds
  • 25g (1oz) cacao, cocoa or carob powder
  • 25g (1oz) desiccated coconut
  • extra desiccated coconut for dusting

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 , but you can eat them almost as soon as they come out of the freezer. You can substitute 175g (6oz) soft dates in this recipe or 1 portion of date puree (see previous recipe) instead of the dried dates and water. Just process soft dates or date puree along with the rest of the ingredients. You may need to add a couple of tablespoons of water if using soft dates depending on their moisture content.

1 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.

2 Blend the dates in a food processor, then add the vanilla extract, ground almonds, cacao, cocoa or carob powder and the desiccated coconut. Process the ingredients to combine.

3 Roll by hand into 25-30 balls and roll each in extra desiccated coconut to coat.

4 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.