A Perfect Treat
What I love about this recipe is that it tastes JUST like a Cherry Bakewell Tart. I created this recipe for my daughter who had food intolerance’s as a small child.
These can be enjoyed by anyone, as they are free from dairy, gluten, soya and sugar. No, one needs to feel deprived or like they’re missing out on what everyone else is having, with recipes like these. This recipe is so quick, made with healthy ingredients, and still tastes amazing and indulgent.
You could easily serve these after dinner with coffee, or give as a gift, and people would be seriously impressed. Not only at the taste, but also that they’re secretly healthy.
They can be made ahead of time and stored in the fridge for 7-10 days, for when snack attack strikes and you want something sweet. Our weakest point is when we’re hungry and tired, so why not pre-empt the junk food cravings and have something healthier, ready to tempt you instead? The busy person’s sneaky tip for staying on track with a healthy diet is having truffles like these in the fridge.
Shhh, just don’t let on that they’re healthy!
Dr Choc – Ros Milligan
Ingredients Quantity
Whole Almonds or Ground Almonds 150 gms
Large Pitted Medjool Dates 6
Dried Cherries 4 tbsp
Maple Syrup 2 tbsp
Almond Extract 2 tsp
Cherry Extract 1 tsp
Pinch of Himalayan Pink Salt
To coat truffles:
Dark Raw Chocolate Bars 100 gms
(Or 70% Dark Chocolate)
Method
Using a high speed blender or a food processor, if using whole almonds, place the almonds in first to grind them until smooth. Put all other ingredients except the cherries into the mixer and blend on high, pressing down with the tamper stick to push all ingredients into the blades, and stopping to scrape it down if needed.
Add a splash of water if the mixture seems a little dry, you want to i just stick together like a soft dough. Blend until smooth.
Then scrape into a bowl and mix the dried cherries into the mixture. Chill in the fridge for a few hours, until you can take the mix into small teaspoon sized balls.
Roll all of the mixture into small balls, and place onto grease-proof paper.
For the chocolate coating, you can do it two ways. Either using grated or melted chocolate. Grate the raw chocolate bars into a shallow bowl, and roll each ball in the chopped chocolate, press the chocolate onto each truffle to make it stick and roll in between your hands.
Or melt the chocolate and dip each truffle into the chocolate using a fork.
Place onto a tray lined with grease-proof paper. Top with a dried cherry, or a cacao nib if you’re feeling fancy!
Store in the fridge, in an airtight box and enjoy within 7-10 days. They probably won’t last that long!
This recipe and many other exciting dishes from around the world can be found in the cook book “Recipes That Make You Go Mmm…” If you’d like to pick up your copy – Please Click Here
The front cover of Recipes That Make You Go Mmm… Has been designed by Marnie Higgs – “The Female Cornucopia” (www.marniehiggs.com)
