Want something healthy but indulgent? This super delicious raw-food recipe uses only wholefoods. The nuts and avocado drop the GI, and the dates and raspberries add sweetness and a high dose of antioxidants. To save time, create the truffles in advance and freeze, then whip up the ganache just before serving.
PREPARATION: 30 MINUTES + 30 MINUTES SETTING, COOKING: 0 MINUTES, SERVES 6
3⁄4 cup almonds
3⁄4 cup pecans
210 g (71⁄2 oz) pitted medjool dates (about
14 dates or 11⁄2 cups, depending on size) 2 tablespoons raw cacao powder
1 small avocado (180 g/61⁄2 oz)
120 g (4 oz) pitted medjool dates (about
2 tablespoons raw cacao powder
180 g (61⁄2 oz) fresh or frozen raspberries 6 large fresh mint leaves
1. Line 6 cups of a regular muffin tray with squares of plastic film so it hangs over the sides and can be folded inward to cover and lift out each truffle.
2. Place nuts in food processor and pulse until ground, but not too fine so they don’t become oily. Add dates and cacao, and blend for 1 minute until well combined and the texture of moist sand.
3. Distribute mixture equally between the lined muffin cups (about 1⁄2 cup each) and press down firmly with the back of a metal spoon to form an even surface. Cover with the overhanging film and place in the fridge for about 30 minutes to set. Tip: Once set, truffles can be removed from muffin tray and frozen for future use.
4. Meanwhile, place ganache ingredients in food processor and blend until very smooth.
5. Before serving, invert truffles onto a board. Using a palette knife, cover top and build up the sides of each truffle with the ganache to create a rounded shape.
6. Transfer truffles to individual serving plates and pile each with
6 raspberries, allowing any juice to drizzle over the sides. Garnish with a mint leaf. Serve immediately.
– Use a mini muffin tray to make 12 bite-sixes serves.
– Decorate with extra red fruits, such as fresh cherries or red currants when in season.
– Add more cacao to the ganache for a darker-chocolate version
– Mix in 4 drops of pure, food-grade orange or peppermint essential oil for an unexpected burst of flavour.
Per serve: energy 1879 kJ (449 Cal); protein 9 g; fat 25 g; saturated fat 3 g; cholesterol 0 mg; carbohydrate 43 g; sugars 40 g; fibre 11 g; calcium 124 mg; iron 2.6 mg; sodium 4 mg