I put a picture of these on Instagram as soon they were ready so as to have a record of the ingredients until I had time to write them down – it was a very busy day in terms of administration, phonecalls etc – and I very swiftly received a message saying ‘early!’ So I’m holding back this post for a couple of weeks, I don’t want to spook the horses (but as I write, we are only 5 weeks away and preparation is everything!)
We’ve used leftover almond nut pulp, but you can use alternative milk pulp or if you have a nut allergy, use ground sunflower seeds or similar, it will alter the flavour slightly . (See How To Make Almond Milk for the nutritional benefits of almonds).
These are healthy raw treats, full of vitamins, minerals, healthy fats, fibre and protein and contain no refined sugar.
Some people may find the golden berries a little tart, you can substitute for more gojis or dried apricots. See also Choco Almond Truffles for a sweeter version with coconut and maple syrup.
1 Cup Almond Milk Pulp, squeezed dry (or any other nut/tiger nut pulp or ground sunflower seeds)
1/2 Cup Raisins
1/4 Cup Goji Berries, soaked in a few drops of the orange juice*
1/4 Cup Golden Berries*
1/4 Cup Dried Mulberries*
Juice and zest 1 1/2 small Mandarin Oranges
1 Tbsp Cacao Powder*
1 Tbsp Melted Raw Cacao Butter (4 Pulsin’ Cacao Butter Buttons)
Blend all of the above in a food processor until it will come together and roll into balls.
Roll into balls and place in the fridge to firm up while you prepare the topping.
For the raw chocolate topping:
Melt approx. 1/3 bar of Pitch Dark or Orange Raw Chocolate*
with 2 Pulsin’ Cacao Butter Buttons (about 1 Tsp melted)
and a squeeze of the remaining mandarin orange
(do this in a bowl over a pan of hot but not boiling water)
Dip the balls in the melted chocolate and top with a goji berry moistened with a drop of orange juice.
Leave to set and keep in an airtight container in the fridge.
Copyright: Chris McGowan