This recipe for truffles is just awesome! It’s pretty much easy to make, it does take some time but it’s so worth it – I promise. We are selling them at the shop and they go like crazy.

 

ORANGE CHOCOLATE TRUFFLES

(raw, gluten free, lactose free, paleo, vegan, refined sugar free)

 

* recipe for approx. 15 truffles of 20 g

* equipment: a bowl, a strainer, food processor, rasp grater, rubber/plastic gloves

 

Ingredients:

–       50 g figs

–       50 g raisins

–       50 g dates

–       1 (full) tsp cacao powder

–       half of an orange peel *TIP no.1

–       40 g coconut oil *TIP no.5

–       pinch of salt

–       60g cashew (raw blended into flour) *TIP no.6

 

Ingredients for rolling the truffles:

–       cacao powder or

–       cacao nibs or

–       coconut flour or

–       orange peel

–       whatever you like the most

Step by step guide:

Put water for boiling and then start with cleaning the dry fruits. You need to remove the hard part of the stem on figs and cut them to smaller pieces. *TIP no.2 Put them in a bowl. Remove the pits inside of the dates and cut them smaller as well. Put them in the same bowl together with the figs. Add raisins as well. When water really hot or even boiling, pour over the dry fruits. Make sure the fruits are covered with water. Let it stay soaking for at least an hour. *TIP no.3 & no.4

When fruits are ready (soft/soaked enough):

When long enough soaked put them through the strainer to get rid of all the water that was left over. Put them back into an empty bowl and add cacao powder, grated orange peel, coconut oil (in a liquid condition), pinch of salt and blended cashews.

Mix it all very good. Wear the rubber/plastic gloves and mash it between your hands. Make sure all the ingredients mix really good and put it on cold for about an hour. Mass should be a bit harder to be able to work easier with it.

Last step:

Take the mass our of the fridge and start rolling round shape between your hands. Roll them through cacao powder, cacao nibs, coconut flour or orange peel. We make them 20g big for the shop. They are just big enough for 2 bites and out of this mass you should make approximately 15 pieces. When finished, store them next to each other (they will deform if toped up on each others). Keep them in the fridge.

  

 

TIPS!

1. Make sure that the orange you are going to use that is either organic orange or that is soaked in a water and vinegar to get rid of all the pesticides on the peel.
2. For cutting the figs I use scissors – the easiest and fastest way.
3. In this recipe we boil the water to make a process of soaking faster. If you know in front that you will try out this recipe, than you can put these fruits for soaking in a room temperature water either over night or at least for about 8 hours. To speed up soaking time, we can use hot water and the fruits get softer sooner.
4. How long should we put dry fruits for soaking? You don’t need to check if you left it for 6 hours or more, than is for sure ready. But when putting them in a hot water to speed up the process you can check by pressing with the fork or even between fingers. It should be soft so you can easily mash them.
5. Coconut oil is on a cold temperature in a “hard” shape and turns liquid when on warm temperature. You can keep it outside of the fridge unless different said on the packaging. It doesn’t matter how many times you let it melt and then harden again. It won’t get bad. In the winter I always have a jar of coconut oil on top of a small plate and on the heater (“radiator”), so it’s all the time ready.
6. Raw cashew flour: use the food processor to blend the raw cashew. The best is if you can “pulse” blend them to keep an eye how far are blended. If your food processor doesn’t have the program than just stop every once and there, stir it and continue until the size of a couscous or even a bit smaller. Be careful that you don’t blend for too long, because you will start getting the nut spread (nut oil comes out).