Christmas truffles!

A yummy Christmas treat!

Aprons on? Let‘s Cook!

20-30 mins
30 mins (in the freezer/fridge)

Ingredients

  • 180g dates
  • 80g cacao powder (or cocoa)
  • 80g butter or coconut oil
  • 30g cacao nibs (or choc chips)
  • 20ml milk (or dairy free alternative)
  • 2 teaspoons vanilla essence
  • 1 large orange

Coating options:

  • Hazelnuts
  • Beetroot powder
  • Spirulina
  • Cacao/cocoa powder
  • Freeze-dried strawberry pieces

Equipment

  • Saucepan
  • Mixing bowl + 2 small bowls
  • Blender
  • Measuring scales
  • Spatula
  • Teaspoon
  • Dinner plate/tray
  • Parchment paper
  • Rolling pin
  • Sieve
  • Grater + kitchen roll

Allergens

Dairy and nuts (optional)

Directions

1 Pop the dates in a bowl and cover with hot water - leave to one side to soften
2 Melt the butter/coconut oil in a saucepan
3 Grate the zest of your orange over some kitchen roll and then cut the orange in half and squeeze the juice out into a small bowl (removing all pips)
4 Strain the dates and add them to a blender with the melted butter/coconut oil, vanilla essence, milk and 20ml of orange juice
5 Whizz until smooth - add a little more orange juice if the mix is too thick to blend
6 Use a spatula to scrape the mixture into a mixing bowl and then mix in the cacao powder and nibs until fully combined
7 Line a dinner plate or tray with baking paper and spread the mixture out until it is around 1cm thick - pop it in the freezer for 15 mins
8 Prepare your toppings! Bash hazelnuts with a rolling pin until they are broken into small pieces and then scatter them on a small plate. Spread cacao powder or any other toppings you are using on small plates. Sprinkle orange zest into the toppings to give a lovely chocolate orange flavour!
9 When the truffle mix is ready use a teaspoon to scrape small amounts of the mixture off and use your hands to roll it into balls about the size of a 20p coin (it should make around 50-60 truffles)
10 Roll the balls in your toppings and then pop in the fridge for another 15 mins before gobbling! Store in an airtight container in the fridge for up to a week

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