Being gluten and dairy free, these truffles are not only healthy but also delicious. The cacao gives them a lovely chocolate flavour and the coconut oil is a healthier way to hold all the ingredients together instead of using butter.
Preparation Time: 10 minutes plus 15 minutes to roll the truffles into balls.
Cooking Time: No cooking required
Makes: 30-40 truffles
Ingredients 1 cup dessicated coconut
1/3 cup of almond meal or flax meal
1/2 cup of walnuts-chopped
1 cup dried cranberries (craisins)
1 cup dates-roughly chopped
1/2 cup cacao powder
1/2 tsp ground cardamon
1 tsp lemon rind - zested
1/2 cup coconut oil
Extra coconut and cacao powder to roll the truffles in.
Place the dates and cranberries into a food processor and combine,
Combined cranberries and dates
Add in the rest of the ingredients except the coconut oil and combine. If there are slightly bigger pieces of nuts, that is fine. You don't want them too fine as they give the truffles a nice texture.
All ingredients combined, waiting for the addition of the coconut oil
Add in the coconut oil and blitz until combined. If you think you need a little extra coconut oil to combine, then add this in now, however don't make the mixture too wet.
Consistency of mixture once coconut oil has been added
Press mixture into balls (I found it a little difficult to "roll" without them falling apart-refer to notes) then roll in either coconut or cacao.
Finished truffles - they can be rolled in coconut, cacao or ground nuts to finish them off
The original recipe advises to roll the mixture into balls as soon as you have finished combining the mixture. I found that even though there was enough oil, the mixture was difficult to handle and fell apart. I put the mixture into the fridge for an hour or so to harden a little and it was much easier to press them into balls.