Here's a quick and healthy snack recipe for truffles which can be stored in the fridge for up to 2 weeks.
PREP TIME: 15 MINUTES
YIELD: 20 1\" TRUFFLES
100G WHOLE ALMONDS (ABOUT 1 VERY FULL CUP)
100G WALNUTS (ABOUT 1 VERY FULL CUP)
2 TBSP PUMPKIN SEEDS (PEPITAS)
TBSP CHIA SEEDS
150G PLUMP MEDJOOL DATES, PITTED (ABOUT 12 DATES)
50G SOFT DRIED APRICOTS (ABOUT 1 FULL CUP)
1 TBSP CINNAMON
2 TBSP RAW CACAO OR COCOA POWDER
1 HEAPED TABLESPOON TAHINI
1 ½ TSP HONEY PINCH SEA SALT
UNSWEETENED DESICCATED OR SHREDDED COCONUT, FOR DUSTING
IN A LARGE FRYING PAN, GENTLY DRY TOAST THE ALMONDS, WALNUTS AND PUMPKIN SEEDS OVER MEDIUM-LOW HEAT, TOSSING REGULARLY, ABOUT 3 MINUTES OR UNTIL FRAGRANT AND POPPING BUT NOT BROWNED.
SET ASIDE TO COOL A MOMENT THEN POUR INTO THE BOWL OF A FOOD PROCESSOR. PROCESS THE NUT MIXTURE UNTIL FINELY GROUND. ADD THE DATES AND APRICOTS AND PROCESS AGAIN UNTIL THE DRIED FRUIT IS SMOOTH AND COMBINED WITH THE NUTS. ADD THE CINNAMON, CACAO, TAHINI, HONEY AND PINCH OF SEA SALT, THEN PROCESS FOR 90 SECONDS UNTIL THE MIXTURE STARTS CLUMPING TOGETHER AND LOOKS EVENLY MIXED.
REMOVE THE BLADE OF THE FOOD PROCESSOR. FILL A SMALL BOWL WITH WATER, AND ANOTHER WITH THE COCONUT. WET HANDS SLIGHTLY, THEN BEGIN ROLLING THE MIXTURE INTO SMALL PING PONG-SIZED BALLS, ABOUT 1” ROUNDS. ROLL EACH BALL IN COCONUT TO COAT.
STORE IN AN AIR-TIGHT CONTAINER IN THE FRIDGE UP TO TWO WEEKS.
Georgina Mitchell was born in Ireland, moving to Australia in 1989. Georgina spent many years working in senior management in the Corporate world, before leaving to pursue her passion to become a Therapist.
Melbourne Hypnotherapy Blog
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