Posted on February 12 2017
Clare and her daughter Evie have been cooking up something special this month. We’ve are fans of sweet things in my house but are really trying to eat much less refined sugar so we will definitely be giving these a go…Valentines Day or not…
We’ve been busy in the kitchen this month whipping up some delicious (and I mean SUPER delicious) truffles for Valentine’s Day. They make a perfect gift for a loved one and a lovely project to do with the kids. Evie and I certainly had a lot of fun, albeit we got a bit messy along the way but that’s what it’s all about hey; after all it’s only Valentine’s Day once a year!
We made two types, a healthy Strawberry Truffle and a delicious Salted Caramel one. First up the Strawberry truffle…
2 cups of medjool dates
1 cup of mixed nuts, I used walnuts, almonds and cashew nuts (soaked)
2 tbsp coconut oil
1 tbsp chia seeds
2 -3 tbsp cacao powder
pinch of salt
5 tbsp freeze dried strawberries (pulverized into a powder)
To soak the nuts, place in a bowl and cover with cold water. Preferably soak over night or for a minimum of 1 hour. Soaking the nuts makes them easier to digest.
Pit and soak the dates in hot water. Soaking the dates make them easier to combine into a smooth paste. I find they only need around 15 minutes.
Pulverize the strawberries to a powder and leave to the side.
Once soaking time is up, drain the nuts and the dates. Place the nuts in the food processor and blend until finely ground. Add in the dates, coconut oil, chia seeds, cacao powder and the salt. Blend until you have a nice sticky dough. The smoother the dough the softer the truffle. If it becomes too soft you can always place in the fridge for a few minutes to firm up.
Roll the mixture into small balls and place on parchment paper or a plate.
Roll in the strawberry powder. I also rolled some of them in coconut, they were also delicious.
If they last long enough (they certainly didn’t in my house!) they can be stored in the fridge in an airtight container for a week. They can also be frozen. I placed the truffles in mini cupcake cases and displayed in cute white truffle boxes that I had ordered online.
Salted Caramel Truffles
200g Medjool dates
3 tbsp maple syrup
a couple of pinches of pink himalayan salt
300g good quality milk and dark chocolate
(I used 2 bars of milk chocolate and 1 dark 70% cocoa)
Pit and soak the dates in hot water for 15 minutes. Combine in a food processor with the maple syrup and a pinch of salt until nice and smooth. You should have a nice sticky mixture.
Place the caramel in the fridge for 10/15 minutes until a bit firmer, this makes it easier to work into small balls. Once firmed up, mould into the balls. It is rather sticky I have to confess. Place on a baking sheet lined with parchment paper and place in the fridge for 30 minutes.
Meanwhile melt the chocolate in a bowl over a saucepan of water. Remove chocolate from the stove once melted.
Once melted and the caramel has been in the freezer for the 30 minutes carefully take the caramel ball with a teaspoon and dip in the chocolate, covering in the chocolate. Take a small amount of salt and scatter on top of the chocolate. Place back on the parchment paper and then when you have finished dipping the whole batch, place in the fridge to firm the chocolate.
Let me know how you get on and Happy Valentine’s Day xox