If you like Terry's chocolate orange, you will love these truffles. Chocolate and orange is a classic flavour combination and because these truffles contain no gluten, dairy or refined sugars, you can scoff the lot in one go and not feel an ounce of guilt. This morning, I intended on making a batch of my usual energy balls but realised last minute that I didn't have almonds. Rather than just swapping another nut for the almonds, I decided to experiment and do something different and a little bit more chocolatey than my usual energy balls.
I use brazil nuts in these truffles as I find they work very well to create an almost creamy consistency, especially when combined with the medjool dates. Brazil nuts are pretty high in calories. I don't calorie count, but if you do, it's important to be aware of this. Brazil nuts contain a trace mineral called selenium which is important for our immune system and thyroid function. Brazil nuts also contain vitamin E and B vitamins.
This morning, I made 12 truffles from this recipe. However, I would recommend rolling the mixture into smaller balls than those pictured and making more as they are quite indulgent, so a small truffle is plenty to satisfy any chocolate cravings.
1 cup of brazil nuts
1 cup of medjool dates pitted
4 tablespoons of raw cacao
Zest of one orange
1 tablespoon of coconut oil
Blitz the brazil nuts in a food processor until they form into a rough flour.
Add the medjool dates, 2 tablespoons of the raw cacao, orange zest and coconut oil to the food processor and blend until the ingredients are broken down and are well combined.
Form the mixture into little balls and put in the fridge for an hour. Once they are hardened a little, remove from the fridge. Sprinkle the two remaining tablespoons of raw cacao on a plate and roll the truffles in the raw cacao to coat them.
Return to the fridge to store. They should keep in the fridge for 4-5 days.