Although I never really celebrate Valentine’s Day, this time it came as an excuse to make some sweet, pink and chocolate flavored sweets. To be honest, my first idea was to make white chocolate raspberry truffles but cacao butter that I’ve ordered didn’t arrive in time to make them so I had to compromise. Good old dark chocolate did the job anyway and I was actually pleased how these turned out and really enjoyed them.
INGREDIENTS:
150 g dark chocolate
100 g soft pitted dates
115 g raspberries
100 g coconut cream (hard part of canned coconut milk)
50 g melted coconut oil
3 tbs maple syrup
75 g grounded oats
50 g almond meal
Optional: beetroot or aronia powder to roll in
METHOD:
Melt dark chocolate using a double boiler (a heat-proof bowl that you put on top of a saucepan with simmering water). At the same time, place dates, raspberries, coconut cream, coconut oil and maple syrup in a food processor and process until blended. Add grounded oats and almond meal and process again to mix all the ingredients. At this point, chocolate should be completely melted so remove the bowl from the heat and leave to cool down a bit. Add previoysly prepared mixture in a bowl with melted chocolate and stir until there are no any lumps and everything is mixed together. Then cover the bowl with cling film and leave it to set in the freezer for about an hour. When it has hardened enough so you can shape it without difficulties, scoop out a teaspoon of the mixture and shape into a ball, then roll in a beetroot or aronia powder. Repeat until you use all the mixture. You can store truffles in a fridge or a freezer. If you keep them in a freezer, take them out 10 min before eating so they soften up a bit.
Delicious by Sanya 