Choco Almond Truffles

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Every time we make almond or tiger nut milk, we can’t bring ourselves to throw away the leftover pulp – we are of the waste not, want not generation – and it’s become a kind of subconscious challenge to come up with a different recipe everytime!

These came about by accident as often happens. It’s the end of the month and as we searched the cupboard for likely ingredients,  we weighed and measured what happened to be left, which wasn’t very much – it was definitely a case of Old Mother Hubbard finding the cupboard almost bare! – and what was there we used up.

We reached for dried apricots, but found one had gone very mouldy and had to throw the rest away. We went for figs, none left. Dates, 3. No seeds. A quarter cup of almonds was all that was left after making the milk. We even ran out of cases!

 My husband kept saying we couldn’t do it, but I refused to be defeated. Stubborn is my other middle name! He was going to visit our son’s family and I wanted him to take some treats for our daughter-in-law. Try that, what’s in that jar? No, we haven’t any apple juice but we have an orange needs using. So, all in all, these turned out pretty well given the severity of the challenge.

They are little balls of protein, healthy fats, minerals and B vitamins, and taste moist and chocolatey.

But I’ll have to see what my daughter-in-law’s verdict is as I’m a little biased. Husband liked them though!

All ingredients are organic except the Maple Syrup. Makes about a dozen. Vegan, Gluten-free.

Ingredients

Approx. 1 Cup Almond Milk Pulp, squeezed as dry as possible

Half a Cup Raisins

3  Medjool Dates, pitted

Third of a Cup Almonds, ground

Quarter Cup Desiccated Coconut

Quarter Cup Goji Berries* lightly moistened in fresh orange juice + a few dry ones for decoration

2 Tbsps Melted Raw Coconut Oil

2 Tsps Maple Syrup

Small pinch of Pink Himalyan Salt

1 Mini Bar Goji and Orange Raw Chocolate*

1 -2 Tsps melted Raw Cacao Butter*

Method

Process all ingredients except the chocolate and cacao butter until it comes together when you press it.

Form into balls and place in the fridge to firm up while you melt the chocolate.

Melt cacao butter in a bowl over hot – not boiling- water and stir in broken up chocolate bar.

When melted remove from heat and dip treats in, placing them in small cases to keep them from rolling over.

Decorate each with a dry Goji Berry.

Place in fridge.

Keep well in an airtight container in the fridge.

*

While I was writing this up on a very wintry sleety Spring day, I was coincidentally listening to James Bay ‘I Need The Sun To Break’ (‘been in the dark for weeks’) then Suede Snowblind came on! Click the links to see the YouTube videos. I need some Raw Hot Chocolate!

*from The Raw Chocolate Company

Copyright: Chris McGowan

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