Gluten-free & Guilt-free Chocolate Fudge Truffles
makes 15 - 20 truffles/ squares
My breast feeding son is dairy intolerant so I have been getting creative with some dairy-free and low sugar treats in the kitchen. This is my latest and yummiest chocolate fix.
- 1 cup dates, soaked in boiling water
- 1 cup almonds
- 1 cup desicatted coconut plus extra for dusting
- 1 Tbsp cocoa powder
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- pinch of salt
- 4-6 pieces (one row) of 70% dark chocolate
- 2 Tbsp coconut oil (optional, makes for a smoother truffle)
Cover the dates with boiling water and soak for 15 minutes.
Dry-toast the almonds in a heavy-based frying pan until golden, about 20 minutes. Do this over a very low heat and shake regularly for even browning and watch closely as they can burn. Tip onto a plate to cool.
Grind the almonds and coconut in a food processor until very finely ground - to a consistency of coarse sand. Add the cinnamon and vanilla.
Melt the chocolate and coconut oil over a low heat until just melted. Pour into the processor, add the dates, and process until smooth.
Use damp hands to roll into walnut-sized balls and dust in coconut. Alternatively press into a lined tin and chill to set then cut into small squares. These will keep for a week in a sealed container in the fridge.