Raw chocolate Truffles
I cannot believe that I am resisting the 30 or so truffles that are currently residing in our fridge, all ready for dispatch as Christmas gifts for my daughter’s pre-school staff and my alternative practitioners (my acupuncturist, Martin will be furious he missed out on these, currently being in NZ)
My daughter was at pre-school this morning, I got to lick the bowl.
12 medjool dates – remove stones, soaked in warm water for 30 minutes
Flesh of 2 ripe avocados
3 tbs raw cacao powder
2 tbs melted coconut oil
1 teaspoon cinnamon (optional)
Finely chopped Pecan nuts for coating (approx 1/2 cup)
Raw cacao for coating (approx 1 tablespoon)
Petit four cases
In a food processor blend the dates (not the water) into a paste
Add the avocados, cacao powder, coconut oil and cinnamon
Blend well in the food processor until you can no longer see the avocado and the mixture is smooth.
Place in the fridge.
Remove from the fridge an hour later
On plates add finely chopped pecan nuts and raw cacao powder separately
With damp hands scoop a good heaped teaspoon size blob of truffle into your hands and lightly roll in between your palms until you have a round ball.
Lightly roll around in either the cacao powder or nuts.
Place in a petit four case
Repeat until all the mixture is used up.
Place in the fridge, they should keep for a few days in the fridge.
The truffles can also be frozen.