Chocolate date truffles with colourful coating
Makes around 60 truffles
600 g soft dates, pitted
100 g dark chocolate, 70%
1 Tbsp cocoa powder
Zest and juice from 1 organic orange
1 tsp ground vanilla
100 g roasted nuts
A generous pinch of salt
Freeze dried powders (e.g. raspberry, strawberry, blueberry)
Caramelized nuts, chopped
Preheat oven to 350 °F/175 °C. Place nuts on a baking sheet and roast for 10 min until golden. Then place nuts in a blender or mini chopper and pulse until chopped.
In a blender mix pitted dates and orange juice. Blend until a very smooth cream. Add all of the ingredients except the dark chocolate.
In a double boiler melt chocolate and add to the mixture, and mix it thoroughly. Place the date mix in the fridge for a couple of hours or until the next day.
Use a tsp and your palms to make perfect round sized truffles and coat them in different toppings. Place the truffles in small boxes and wrap them up. they keep best in fridge, so make sure to store them there until you need them.