Tuesday, 17 May 2016


I was inspired to make some truffles in a Rachel Khoo book but added and changed a few things in the recipe that makes them vegan and healthier...recipe below...

Fig&Date Truffles

85g Figs
85g Dates
40g Pistachio
zest of an orange
20g coconut oil (slightly warm will be easier to blend with fruit and pistachio)
pinch of sea salt

100g plain choc
70g blanched and toasted almonds

I haven't got weighing scales, you can do the measurements roughly
  1. Blend all ingredients together (not choice or almonds!)
  2. Roll into balls
  3. Melt choc in bain marie
  4. using forks roll balls into melted chocolate, then the chopped almonds
  5. Leave in the fridge for a little while on a plate or greaseproof paper...the coconut will solidify

No comments:

Post a Comment