Festive Chocolate & Date Truffles
Sweet tooth? Chocoholic? Dessert Stomach? However you like to describe it, I think we can all agree that there isn't a more perfect time to make chocolate truffles than at Christmas, whether it be to take to a drinks party, wrapped under the Christmas tree, or simply (and justifiably) enjoyed on a personal ad-hoc basis. This fuss-free yet nourishing recipe ticks every box - quick, easy, and incredibly versatile, allowing you to experiment with different festive flavours. I've suggested some of my favourites below but you can get creative!
15 truffles Time: 30 minutes
Ingredients
Base ingredients
15 Medjool dates, pitted and soaked in hot water for ~15 minutes
2 tbsp plant-based milk (eg almond/oat/coconut/cashew)
1 cup nuts (almonds/hazelnuts/walnuts/pecans), ground in a blender
4 tbsp cacao powder
Coating
80g dark chocolate (good quality, 85%)
melted with 1 tsp coconut oil
Sea salt
Optional: 1 tsp of chosen flavour eg ground ginger or peppermint extract
handful chopped roasted nuts OR desiccated coconut flakes
Flavour suggestions
Spiced Ginger & Nutmeg:
2cm fresh ginger, grated
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp vanilla extract
Peppermint:
2 tsp peppermint extract
pinch sea salt Chocolate
Orange & Pistachio:
1/2 orange, juice and rind finely grated 2 tbsp pistachios Boozy:
2 tbsp Sherry / Rum / Brandy / Port / Gin (choose one of the above!)
Method
Drain the dates and add to a food processor with plant-based milk. Pulse until a chunky paste is formed.
Add the rest of the base ingredients, along with your chosen ‘flavour’ ingredients, and pulse again until thoroughly combined and a large sticky ball starts to form. If necessary, add more milk or ground nuts to reach desired consistency. Melt the dark chocolate and coconut oil in a bain-marie, stirring through any optional extras for an extra flavour punch (eg 1 tsp ground ginger to peppermint extract).
Using slightly damp hands, roll the mixture into small balls and dunk in the melted chocolate mixture and layout on a lined baking tray.
Sprinkle each truffle with chopped nuts or desiccated coconutflakes and a little sea salt.
Move to the freezer for 30 minutes to solidify then move to the fridge to store for up to 2 weeks.
They fit perfectly in a medium-sized kilner jar tied with a ribbon – a perfect homemade Christmas gift!
