Raw Chocolate, Hazelnut & Honey Truffles
We all express love in different ways, but in this age of consumerism when it's easy to buy something, cooking treats for your loved ones is a sure way to show that you care.
We love this delicious recipe for raw chocolate & honey truffles by Parisian Clotilde Dusoulier , it is both indulgent and yet packed with nutritious ingredients and sweetened only with natural honey and dates. Raw cacao is processed at lower temperatures than normal coco powder to preserve antioxidants and minerals, although the concept raw is still much disputed and there isn't yet a certification scheme. For similar reasons we feel it is important to sell unpasteurised honey, minimally filtered to preserve as much natural goodness as possible. One thing's for sure, these truffles taste great and give you a natural energy boost.
You can substitute the nuts and seeds in the recipe for others, such as mixed nuts, or almonds, pecans etc. Similarly the cinnamon can be swapped for other spices - you'll like the recipe so much you'll be keen to try it again with a twist. Made with coconut oil, these truffles are also dairy free.
Prep Time: 20 minutes
Total Time: 20 minutes
Makes 20 to 25 truffles.
- 60 grams (1/2 cup) raw hazelnuts
- 60 grams (scant 1/2 cup) raw sunflower seeds
- 100 grams (3 1/2 ounces) pitted Medjool dates (or other soft dates), about 5
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 80 grams (2/3 cup) raw cacao powder + 2 tablespoons for coating
- 2 tablespoons coconut oil
- 2 level tablespoons of honey
- 2 tablespoons unsweetened grated coconut
- In the bowl of a mixer or blender, process the hazelnuts and sunflower seeds in short pulses (this is to avoid overheating) until you get the consistency of breadcrumbs.
- Pour into a mixing bowl.
In the bowl of the mixer, process the dates with the salt, cinnamon, and cocoa. Add to the bowl and mix well. In a small saucepan, melt together the coconut oil and honey over gentle heat. Pour into the bowl and stir well with a fork or dough whisk until the dough comes together.
- Roll the dough into balls, 2 to 3 cm (1 inch) in diameter, between the palms of your hands, and place them on a tray lined with parchment paper. Put 2 tablespoons cocoa powder in a shallow bowl and roll a third of the truffles in it. Repeat with another third of the truffles and the grated coconut in a clean bowl, and leave the last third plain.
- Allow to set in the refrigerator for 2 hours, then transfer to an airtight container and keep in the fridge. The truffles can be eaten straight from the fridge, or you can allow them to come to room temperature 1 hour before serving.
Thank you to Clotilde Dusoulier who kindly let us share her wonderful chocolate truffle recipe with you. We recommend you check out her treasure trove of a blog Chocolate & Zucchini.