It’s Christmas time!
Cacao, espresso, pecans and dates make for a toothsome treat that’s easy to put together and impressive on the eye.
They’d be a lovely gift for a food lover at Christmas, wrapped in printed paper and snug inside a little box. Though scoffing them in your ’jamas while mainlining Bailey’s on the sofa would work well too.
For around 35 truffles
- 2 tsp cacao powder
- 3 tbsp cacao nibs
- 2 tsp cacao powder for dusting
- 100g pecans
- 400g dates, stoned
- 100g shredded unsweetened coconut
- 2 shots espresso
- 1 tsp ground cinnamon
Method
- Combine all the ingredients in a food processor apart from the cacao nibs and dusting cacao, and blend until as smooth as possible.
- Form into balls using your hands and set aside on a plate, refrigerate for a couple of hours once done to firm up. I use an electronic scale and make mine between 15g and 20g each.
- Remove from the fridge and roll half of each of the balls in the cacao nibs, just one part really, then dust them all over with the cacao powder and store not touching in a box or covered in the fridge until you want to wrap them up ready for Christmas.
This is one of six recipes I created for Superfood Magazines Christmas issue — available in shops now.
