Nico’s Christmas must have list. The chocolate truffle!
Yum. A dreamy, creamy indulgent mouthful to nibble on throughout Christmas day. These however, are not so sinful. Sugar and dairy free they are unlike the usual cream laden truffles you might buy from a shop.
The flavour, however, is not lacking.
I love tahini and date, the obvious choice to go with this is pistachios. I spend a lot of time in Turkey and I guess these are inspired by the flavours of Istanbul!
Tahini works so well with chocolate too.
Kept in a air tight container these will keep well if refrigerated.
I still need to find the perfect little box to gift them in.
As most of my recipes, these are super easy and skill level is minimal!
As another perk, these are vegan so aside those with nut allergies there are not many people who can’t eat them!
Makes 10 x truffles
- 1 x tsp tahini
- 1 x cup softened dates
- 100ml coconut cream
- 2 tbsp almond butter
- 2 tbsp cacao
- 1 tbsp date syrup
- chopped pistachios
In a blender, add the coconut cream, dates, tahini and cacao. Blend into a thick mixture.
Place into a mixing bowl and add the almond butter and date syrup. This just adds a littler hint of extra sweetness to the almond butter. Add the date mixture from the blender and mix well. If the mixture is still a little wet you can add some ground almond.
You will want a slightly thick mixture you can shape into balls.
chop the pistachios on a chopping board and in separate bowl place some cacao.
Shape your truffles and roll in either the pistachios or cacao.
Refrigerate and keep in air tight container.