Chocolate and Nut Truffles
Serves: 15 and over
Preparation: 30 minutes
Cooking Time: 1+ hours to freeze
An indulgent delight that can be made suitable for vegans or coeliacs. Enjoy the crunch of the nuts and pretzels against the richness of the dark chocolate!
Ingredients
- 100 g pitted dates (soaked in warm water for 10 minutes then drained)
- 60 g Nutcellars macadamia nut butter
- 45 g Nutcellars salted and roasted macadamia nuts
- 60g mini pretzels (45g for the mixture, 15g for topping)
- 100 g chopped dark chocolate
Method
- Whizz up the macadamia nuts in the food processor until you're happy with the consistency.
- Add in 45g pretzels and process until only small bits remain. Remove mixture from the processor and set aside.
- Next, mix the soaked dates with the nut butter until combined.
- Slowly pour in the pretzel-nut mixture and mix until a dough is formed.
- Roll into balls to make bite-sized truffles. Place onto a tray with baking paper and put in freezer to chill.
- Melt the dark chocolate.
- Remove truffles from freezer and dip them into the melted chocolate. Use a fork or cocktail stick to remove them and tap away excess chocolate. Put back onto the tray and top with pretzel pieces.
- Repeat until all truffles are dipped. Place back in the freezer or fridge to set. Store leftovers in an airtight container at room temperature. Transfer to freezer for longer term storage.
