Oh, I had such a lovely and busy weekend. But somehow, early in the day, in between breakfast and rushing to the farmers market, I managed to sneak in a photo shoot of these babies. Hours later, after going to a footy game in the rain (I really took one for the team today) am all snuggled up in my cozy blanket with a hot cup of mint tea and can finally relax for a minute to write a recipe of something delicious. And I need to finish up and share the goodness with you before dinner o’clock strikes and before the supermoon rises!
Oh, did I forget to mention that today, after my 7 a.m. morning run, but before breakfast, I rushed to make a new batch of these cacao truffles to have something to take photos of for this blog post?! Why you ask? Because they were such a hit at our lunch ‘party’ yesterday that they magically disappeared within minutes of reaching the table. Three adorable little kids could not keep their eyes off them, nor their cute little hands. I won’t even mention how the four adults at the table (am using the term ‘adults’ quite loosely) were sneaking truffle after truffle. After truffle.
- 1/2 cup almonds
- 1/4 cup sunflower seeds
- 3 TBSP walnut meal
- 3 TBSP coconut shreds
- 1 TBSP linseed, ground
- 3 TBSP raw cacao powder
- 1/3 tsp cinnamon
- 1/3 cup sultanas
- 1/3 cup currants
- 1/4 cup chopped sun dried apricots
- 2 TBSP date paste
- Optional to serve: cacao powder to coat
- Add the first set of ingredients (the dry ingredients) to a food processor and blitz until you get a finely crumbled mix.
- Add the dry fruits and the date paste to the food processor and blend until the mixture becomes sticky.
- Take out a scoop of mix and roll into a ball. Continue with the rest.
- After you rolled all your truffles, roll them in cacao powder, cover and place in the fridge for few minutes to firm up. Or you could just eat them straight away.