RECIPE OF THE WEEK: ORANGE AND CHOCOLATE TRUFFLES

December 3, 2015 3:57 pm

Our healthy take on chocolate truffles make the perfect festive treat with crunchy walnuts and zesty clementine, plus it’s completely dairy free! Great as a home-made gift for your family and friends, or as a guilt-free snack for you to enjoy all to yourself.

Packed with gut-friendly fibre, dates are a fantastic way to add natural sweetness to your food and give these truffles a satisfyingly chewy texture. Soaked in the juice of the clementine for that comforting citrus flavour, they contain plenty of essential nutrients and flu-fighting goodness to keep you topped up over winter. We’ve suggested walnuts in this recipe, for their nostalgic Christmas flavour as well as their high content of omega-3 fatty acids, but feel free to experiment with other nuts like flavoursome almonds, mineral-rich cashews or sweet pistachios. We hope you enjoy making and eating these little nuggets of joy, as much as we did!

Makes around 40 truffles.

 


 

INGREDIENTS:

250g walnuts
350g dried dates
3 tbsp cacao powder
1 tbsp maple syrup
Juice and zest of one clementine

 


 

METHOD:

  1. Pre-soak the dried dates in the juice of the clementine for 4-5 hours, or overnight if possible before starting to make your truffles.
  2. Once you’re dates are ready, begin making the truffles by blitzing the walnuts in a food processor (or pestle and mortar if you have a lot of patience and no food processor) to a crumbly texture. Tip half of them out into a separate bowl and set aside. Add the juice-soaked dates, cacao, zest and maple syrup to the remaining nuts and blend again. Once the mixture has reached a sticky consistency, spoon it into a tray and place in the fridge for an hour.
  3. Once the mixture has firmed, remove it from the fridge and use a teaspoon to quenelle a small amount of the mixture before dropping onto the remaining crumbled nuts (alternatively, you could use raw cacao powder for the coating). Roll around until coated and then place onto a separate baking tray. Repeat the process until all the mixture has gone, spacing the truffles so that they are not touching. Carefully place the tray into the freezer to allow the truffles to set for an hour or so, then store them in the fridge. Best eaten within 3 days.

TIP: If your mixture is too sticky to handle after you’ve removed it from the fridge, try adding a little rice flour.