Thursday, 6 July 2017

raw & vegan chocolate, date & nut truffles - ready in 10!


Last week was one of the best weeks of my life. I prepped and cooked for the photoshoot of my first ever cookbook and was exhilarated and exhausted in equal measure by the end of it. I actually managed to function and cook with zero sleep the night before the last day of shooting. Don’t ask how. Maybe it was the amazing coffee my publisher Emily bought us, and constant nibbling at the sweet treats I’d baked. And of course the lovely people I worked with. Emily, our stylist Josie, assistant stylist Bianca and photographer Peter all helped create wonderful memories that trumped sleep deprivation.



Suffice to say I’d eaten loads by Friday so a couple of days ago I decided to join my sister on her healthy eating regime.I always say to anyone who will listen that sweets are my downfall (I can’t bear to call them my nemesis!) I’m able to portion control, eat less fat and carbs but show me a slice of cake and I crumble like the irrepressible crumbs off a piece of shortbread.

So, in a bid to seriously cut back I decided to come up with these super healthy raw and vegan truffles. Ok, they’re fake truffles but we do eat with our eyes and these can are deceptively good. So easy to make and are ready in less than 10 minutes. Have a couple with your next cup of tea and you will find yourself surprisingly satiated. A batch is enough for a couple of days at least and keeps well in the fridge.

Ingredients (makes 25-30 small truffles)
30 soft pitted dates, finely chopped
½ tsp mixed spice
6 tbsp fine dessicated coconut, plus more for rolling
6 tbsp rolled oats
2 small pears, peeled and grated
2 tbsp ground almonds
4 tbsp toasted, flaked almonds
2 tbsp dried rosepetals
2 tbsp cocoa powder (70% cocoa solids)

Method
Place all the ingredients in a bowl and mix thoroughly with your hand so that everything comes together – almost like a firm dough.

Scatter about 4-5 tbsp of dessicated coconut on a baking tray or large plate and set aside.

Use a 1/2 tbsp measuring spoon and scoop up a heaped spoonful of mixture and roll between your palms to form a round ball. Now gently roll in the coconut and place on a clean plate. Repeat for the remaining mixture and refrigerate if not eating straightaway.

These truffles keep well in the fridge for up to four days. 



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