These were inspired by a recipe for an alternative Christmas Pudding on The Raw Chocolate Company Blog*
As always, measurements are approximate, substitutions are encouraged so long as they are like for like. If you don’t have enough dates, use some raisins or figs to make it up.
It’s all done in the food processor, so it’s easy-peasy lemon squeezy!
Different combinations of tart or sweet berries will give you a different balance of sweetness.
The fun bit is that if you really want, you can scoop out small amounts of the mixture and try them with a different combination of spices, or dust with a different powder eg cacao, tiger nut flour,* finely ground kernels or almonds, and you can test as you go along, add a bit of this or that, see what you prefer and then next time do it all for real with your preferred combination!
Good for getting the kids involved rolling them in different ingredients and trying them out.
They also make a great gift.
So put on some Seasonal music – here’s my antidote to all the shopping centre Christmas muzak: Miley Cyrus, Permanent December http://youtu.be/m6uXu2roXsc and off we go!
Half Cup Raw Chocolate Company Raw Sweet Apricot Kernels (or almonds, roughly chopped)
Half Cup Walnuts
Half Cup Dates
Half Cup Raw Chocolate Company Goji Berries
Half Cup Raw Chocolate Company Mulberries
Zest and Juice of Half an Orange (or apple juice if you prefer a sweeter flavour)
Zest of Half a Lemon
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
Or whichever spices you prefer, adjust amount according to taste
Pre-soak the Sweet Apricot Kernels
Soak Berries in the Orange Juice (or apple juice if you want it less citrusy)
Drain Kernels and process
Add remainder of ingredients
Process & Stir, Process & Stir, it will take a while, until you arrive at your preferred consistency.
Scoop spoons of the mixture and roll into balls in your hands.
Refrigerate to firm up.
Lightly dust with Raw Chocolate Company Raw Lucuma Fruit Powder or whatever else you fancy.
Place in truffle cases, decorate with holly and gracefully accept all the compliments!
Copyright: Chris McGowan