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CHOCOLATE, DATE AND BRAZIL NUT TRUFFLES WITH ORANGE ZEST

Eleanor Ozich SNACKS & STARTERS SWEET DELIGHTS VEGAN

Wonderfully rich and decadent, with a texture comparable to fudge.

1 cup brazil nuts*
1 cup medjool dates, pitted
½ cup cocoa powder
zest of two oranges
juice of half an orange

*Most types of nuts would work well.

 Add the brazil nuts in to a food processor, and then process until ground in to a dense flour. Add the remaining ingredients, and continue to process until the mixtures starts to come together like a dough.

Use your hands to form small balls. You can dip them in water to prevent the mixture from sticking.

In a separate bowl, add the extra cocoa powder.  Roll the balls in the cocoa until just coated, then transfer to a plate. Place in the fridge for at least half an hour to set.
The truffles can be kept at room temperature, but I find they are best kept in the fridge.

Makes around 15 truffles.  Will keep for 3-4 days stored in an airtight container.



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