Truffles are usually made of rich melted chocolate and full fat cream – this version has neither of those ingredients! Here I’ve combined nuts, seeds, dried fruit and a few other extras to create a delicious treat that the whole family can eat without any guilt. Why not try them out on your work colleagues – they not only taste good, but will give them a natural energy boost too.
- Recipe by Christie Connelly
- Serves Makes 20
- Prep Time 20 minutes
- Cooking Time 1 hour chilling time
- 140g (1 cup) raw macadamia nuts
- 30g (1/4 cup) cocoa powder
- 2 tablespoons chia seeds
- 1 tablespoon crystallised ginger, chopped
- 2 tablespoons coconut oil, melted
- 3 tablespoons tahini (or peanut butter)
- 30ml (1/4 cup) Vitasoy Original Soymilk
- 3 fresh dates, pitted
- 80g (1 cup) shredded coconut
- red and green coloured dye, a few drops of each
- Place the macadamia nuts, cocoa powder, chia seeds and crystallised ginger into the bowl of a food processor. Pulse for 1 minute until very finely chopped.
- Add the coconut oil, tahini, soymilk and dates and blitz for 2 minutes until a sticky dough forms. You'll know it's done if you pinch some between your fingertips and it sticks together. Refrigerate for 1 hour.
- Shape teaspoons full of mixture into balls with slightly damp hands and set aside onto a plate.
- Divide the coconut onto two plates. Sprinkle a few drops of green dye on one and red dye on the other. Mix with your fingertips until all the coconut is coloured. Roll the balls in the coconut, using one colour per ball. Place balls onto a clean plate and refrigerate until ready to serve.
Nutritional Analysis – Amount per Serve