Description
This is a classic dessert. Dried fruit works wonders and these truffles are a confirmation. My version includes the addition of Sicilian pistachios and the chocolate coating. The Medjool dates are indicated for their softness. Unfortunately, you will not get the same results with other dates.
Ingredients
Scale
- 80 g 23/4 oz raisins (palm oil free)
- 50 g 13/4 oz dried figs
- 2 tablespoons chopped toasted hazelnuts
- 5 Medjool dates
- 100 g 31/2 oz 70% dark chocolate
- 1 tablespoon chopped pistachio
- 1 tablespoon chopped toasted hazelnuts (or
- almonds (walnuts))
- 1 tablespoon organic coconut flakes
Instructions
- Wash the raisins and soak in warm water. Drain, dry and put in a blender along with the hazelnuts, figs and
- dates, both chopped.
- Blend until you have a smooth dough. Remove a small amount of dough and make small balls. Cool down
- the balls in the fridge.
- Melt chocolate in a double boiler. Allow to cool.
- Dip the balls in chocolate. Garnish with the pistachio, hazelnuts, coconut flakes and/or other dried fruit.
- Allow the chocolate to thicken at room temperature and store the truffles in the refrigerator until ready to
- serve.
- Category: Chocolate, Dessert