adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cherry and chocolate truffles
0 Likes
Prep Time:
105 minutes
Cook Time:
15 minutes
Total Time:
120 minutes
Indulge guilt-free with this low-fat truffle recipe.
Ingredients:
  • 30.00 ml brandy
  • 28.40 gm rice malt syrup
  • 120g pitted frozen cherries, thawed
  • 200g (1 1/4 cups) fresh pitted dates, chopped
  • 40.00 ml cashew spread
  • 16.80 gm coconut oil
  • 35g (1/3 cup) raw cacao powder, sifted
  • 17.00 gm desiccated coconut, toasted
Instructions:
  • In a small saucepan over low heat, gently meld together brandy and rice malt syrup. Stir continuously for 1 minute until the mixture is velvety and unified. Add cherries and bring to a simmer. Let it simmer for 10 minutes, stirring occasionally, until the liquid has reduced and cherries are soft. Allow the mixture to cool entirely.
  • Combine dates, cashew spread, coconut oil, and 1/4 cup of cacao powder in a food processor until smooth. Add cherry mixture and pulse until evenly combined. Chill in the fridge for 30 minutes before serving.
  • Prepare a baking tray lined with parchment paper. Roll heaping teaspoonfuls of the mixture into uniform balls using damp hands and place them on the tray. Chill in the fridge for 15 minutes to firm up.
  • Prepare a plate with coconut and another plate with the remaining cacao powder. Roll half of the truffles in the cacao powder and place them back on the tray. Then, coat the remaining truffles in coconut and return them to the tray. Chill the truffles in the fridge for 30 minutes until firm. Keep them fresh in an airtight container in the fridge for up to 1 week.

Similar Recipes