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Fig, Orange & Cacao Truffles

dairy free gluten free refined sugar free treat truffle

We recently spent a few days away from home, sneaking in a wee family holiday. I pride myself in being a chief packer, with multiple checklists leading up to our departure - but this trip, our supplies were seriously lacking treats and we were literally in the middle of nowhere. So I've been a little ravenous this week, with chocolate on the mind.
Today I made these dangerously rich cacao truffles, delicately sweetened with organic dried figs and a splash orange juice. Raw cashew nuts make them incredibly velvety and the fig seeds add a wonderful popping texture. A handful of pumpkin seeds added at the last minute of blending has given them a wonderfully nutty crunch, although they are a little more indulgent without. 
Free of gluten, refined sugar and dairy, these are the perfect after dinner delight or late afternoon pick me up.  


100g dried figs, approx. 6
50g medjool dates, approx. 3 with stone removed
1/2 cup raw cashew nuts
1/2 cup almond meal
4 tbsp cacao powder + 1 tbsp optional garnish 
3 tbsp virgin coconut oil 
1 large orange, rind + juice
1/3 cup pumpkin seeds - optional 


Add all ingredients, excluding pumpkin seeds to food processor. I tend to roughly chop dried fruit so it doesn't clog the blade. Blend until well combined and smooth. If using pumpkin seeds, add them and pulse a few times to roughly chop and combine. Take small spoonfuls and roll between palms to create a bite sized ball, transfer onto a plate. Place the plate in the fridge for at least 20 minutes. Sprinkle with remaining cacao powder before serving.  

Makes approx. 24 truffles

Enjoy. x Zoe

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