I’ve been wanting to create a recipe for a seasonal truffle that I can send as a christmas present to friends and family this year and I think I’ve almost cracked it! These turned out to be really delicious but they were probably a bit too soft to be able to send in the post so I will tweak them a bit.
1/2 cup raw coconut oil
1/2 cup raw cacao powder
1/2 cup almonds
Juice and grated zest of a clementine
8-10 medjool dates
2 tsp almond essence
Agave to taste (or similar sweetener – maple syrup, raw honey)
Melt the coconut oil either in a dehydrator at 41c/105f or in a bowl over some boiling water and add to the blender along with all the other ingredients. You may want to grind the almonds up first, it depends on how powerful your blender is. When it’s a thick paste, put the mixture into a container and leave to set in either the fridge or freezer – you want the mixture to be thick enough to roll into balls. Once it has set roll into balls and dust with raw cacao powder. Leave to set in the fridge or freezer again until they are your desired consistency. You can have them so they’re more like a ganache, or if you leave them a bit longer – a more chewy truffle. It’s entirely up to you!
Next time I will probably replace the juice of the clementine with some orange oil, and add some cacao butter so they are a thicker consistency and won’t go out of shape when I send them in the post.