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. 650g medjool dates, approx. 3 with stone removed1/2 cup raw cashew nuts1/2 cup almond meal4 tbsp cacao powder + 1 tbsp optional garnish 3 tbsp virgin coconut oil 1 large orange, rind + juice1/3 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