A combination of dried fruit and coconut gives these truffles an excellent texture, one that contrasts beautifully with a raw chocolate coating. But if you prefer, you could opt out of the glazing and simply roll them in extra cacao powder instead.
- 170 gm pitted medjool dates
- 350 gm raw almonds, coarsely chopped
- 120 gm moist coconut flakes, plus extra to serve
- 30 gm raw cacao powder
- 1 tbsp maple syrup
- 60 ml coconut milk
- 70 gm coarsely chopped dried sour cherries (see note)
- 30 gm cacao nibs
Raw chocolate coating
- 100 gm coconut oil
- 50 ml maple syrup
- 60 gm sifted raw cacao powder
- 1Soak dates in a bowl of warm water to soften (15 minutes), then drain. Process almonds, coconut flakes, cacao powder, maple syrup and 1⁄2 tsp sea salt in a food processor until finely chopped, then add dates and pulse to combine. Add coconut milk, pulse until mixture starts to come together, then add sour cherries and cacao nibs, and pulse to combine. Roll into walnut-sized balls and place in freezer until firm (30-40 minutes).
- 2For raw chocolate coating, melt coconut oil and maple syrup in a heatproof bowl over a saucepan of simmering water. Stir in cacao powder until smooth and combined and refrigerate until slightly thickened (10-15 minutes).
- 3Dip truffles in chocolate coating and transfer to a tray, scatter with a little extra coconut and refrigerate until coating sets, Truffles will keep in an airtight container for 3 weeks.
Dried sour cherries are available from select delicatessens; substitute dried cranberries.