Thursday, 24 October 2013

Mega Nut Truffles with Coconut Shell

It's Friday therefore it's time to start enjoying some of the finer things in life - truffles are one of those things! Get your teeth around one of these nutty truffles for a mid afternoon treat that won't blow your blood sugar sky high. These little babies are gluten-free, grain-free, dairy-free, soy-free and free of refined sugar. In fact, they are low in sugar, high in protein and good healthy fats from all those gorgeous nuts, and packed with natural goodness.

The truffle 'insides' themselves are really easy to make, and if you want to take it to the next level you can coat them in coconut butter to give them a gorgeous crispy shell that you can crunch through to get to the soft gooey centre. Mmmmmm!

Mega Nut Truffles with Coconut Shell

Gluten-free, grain-free, dairy-free, soy-free, free of refined sugar

1/4 cup whole raw cashew nuts
1/4 cup whole raw pecans
1/4 cup whole raw walnuts
1/4 cup whole raw almonds
1/4 cup desiccated coconut
2 tbsp cocoa powder (try and use a good quality one to get a nice rich chocolate flavor)
5 medjool dates (or use about 8 regular dried dates soaked for 5 minutes in hot water)
4 tsp coconut oil (or you can just use boiling water which I used)
1/2 cup coconut butter (either shop bought or make you own - find the recipe here)

- You can use any combination of nuts that you like. You can stick to one variety if you prefer or make your own blend)
- You can add some maple syrup, honey, or sweetener of your choice if you prefer the truffle mixture a little sweeter. I was happy with it as it was, but I wasn't after a super sweet treat. Everyone will have different ideas of how sweet they like it

1. In a small food processor or blender, blend the nuts, desiccated coconut, cocoa, dates, and coconut oil (or water). Blend until smooth and creamy - or you can leave it kind of chunky if you prefer.
2. Roll the mixture into balls (about 2 teaspoons for each ball, but really up to you depending on what size you want). Place balls onto a plate and freeze or refrigerate until hard
3. If your coconut butter is hard, you will need to melt it. I find the easiest way to do this is to heat a small pot of water over a low heat, then place a heat safe bowl with the coconut butter in it over the water. Stir until the coconut butter has melted.
4. Remove your truffles from the fridge or freezer. Roll each truffle in the coconut butter (you will need to work quite quickly as the coconut butter will start to harden from having the cold truffles dipped in. 5. Place the truffles on the plate (line it with baking paper so they don't stick) and place back into the fridge or freezer. Don't worry if they look a little messy - you can either enjoy them in their rustic form, or you can do a second coat (I did) repeating the same process as before.

Although the whole process with the coconut coating sounds a little drawn out, ir really doesn't take very long at all. The truffles set really quickly in the freezer, as does the coconut butter. It probably took me about 45 minutes in total to make these including chilling time and that included making a batch of coconut butter halfway through.