Silky Choc-Orange Truffles // Vegan + GF + Wholefoods
Easter is a time where you can majorly get sick of chocolate. It just becomes boring after a while and you find yourself feeling sick at the thought of it. So this year I am going to try and stick to more whole-food spins of the classics (aka - hot chocolate, hot cross bus and chocolate). These truffles are a result of this desire and I must say, 'hallelujah'!! I mean far-out these are good. Ridiculously smooth and creamy, whilst having this kid-like sherbet coating from none-other then super food master-mind, baobab. This stuff it CRAZY! Who would have thought that something so good for us, and I mean SERIOUSLY GOOD, could taste this candy-like. Very cool. Anyhoos, I think I'll be making these for family and friends because they simply taste divine and need to have a more prominent place in peoples lives.
This recipe makes 20+, enjoy!
- 60g almonds
- 60g cashews
- zest of 3 oranges, finely chopped
- 2 tbsp cacao
- 1 tbsp coconut oil
- 2 tbsp almond butter
- 270g pitted medjool dates
- 2 tbsp baobab powder (alternatively use cacao powder, yet it won't be as cool)
- Place the first 7 ingredients in a food processor and blitz until combined, yet so that chucks of nut still remain.
- Dampen your hands with water and take 1 tbsp of mixture in your hands, rolling to form a truffle. Set aside and repeat until all the mixture has been used.
- Tip the baobab powder into a small bowl and roll around each truffle in it so they are coated and no longer sticky. Repeat, using more powder if required.
- Chill for a minimum of 2 hours.
- Ready to serve. These are best eaten within a week, although they probably won't last that long. Deliciously moreish!