A delicious, healthy and satisfying way to take your daily dose of chocolate! Perfectly portable so they match very well with a flask of hot tea. I’m rather fond of a green jasmine tea with these little beauties. Here’s how to make them…
1 cup cashew nuts
¼ cup dried, shredded coconut
6 dates, de-stoned
½ cup dried apricots
1 cup raisins
Pinch of salt
Pinch of vanilla powder
or 1/2 teaspoon vanilla extract
Zest of half an organic orange
About ½ tablespoon water, to moisten
1 cup shredded coconut (optional)
150 g dark/raw chocolate (at least 70% cacao)
melted in a bowl above a pan of hot water.
How to make it
Mix everything except the topping ingredients in a food processor until it forms a ball of dough. Roll into walnut sized balls, and either simply roll in coconut, or dip in the melted chocolate and then roll in the coconut.
Chill, or freeze, for a few hours to get a great texture and a crispy shell.
Keep frozen, or chilled.
The following procedure makes things a bit easier and less messy:
1. Roll all the dough into balls and place on a large plate.
2. Place the coconut in a shallow dish.
3. Melt the chocolate.
4. Place a plate of balls to the left of the melted chocolate, the coconut to the right of the chocolate, and a large plate or your storage container to the right of the coconut.
5. Dip the balls in the chocolate using a cocktail stick, roll in the coconut (if using), then transfer to a plate on the far right. Easy!
Makes 20 truffles