Raw chocolaty apricots and orange energy truffles

Whole food snacks and raw food energy bars seem to be all the rage at the moment, and I have to say, the ones I’ve tried have been delicious… not to mention that they are alarmingly healthy!

But you don’t have to wait until you pass one of those super-trendy organic delis to get your raw food bar fix. They are easy to make and it comes at a fraction of the price.

Below is a recipe I’ve been working on for a while now for raw chocolaty apricots and orange energy truffles.

I love the flavours of the tangy and sweet apricots and oranges, the creamy nuttiness of the cashews and the exotic spiciness of turmeric all held together with a coating of bitter dark organic chocolate.

For this recipe you’ll need a food processor or blender and a baking tray lined with wax/baking paper.

The recipe makes 16-20 truffles.

Ingredients:

    • 75g moist dates, stoned and roughly chopped
    • 50g oats (gluten-free if needed)
    • 215g raw cashews, soaked for 15 minutes in hot water and drained
    • 1 tsp ground cinnamon and
    • 1 tsp turmeric powder
    • pinch of black pepper
    • good pinch of salt
    • 200g dried apricots
    • juice and zest of ½ medium orange
    • ¼ tsp vanilla extract
    • 400g of dark chocolate (80 per cent cacao), broken or chopped into small pieces.

Optional:

  • 50g sesame seeds in a saucer
  • 50g organic desiccated coconut in a saucer

Method:

Blend together the dates, oats, cashews, cinnamon, turmeric and salt until you have a medium-rough in texture and sticky dough.

Scrape the mixture out of the food processor and into a mixing bowl. Put aside.

Clean the food processor bowl and blend the apricots, orange juice and zest, vanilla and pinch of pepper.

Using a teaspoon, scoop a heaped teaspoon of the apricot mixture and roll onto a ball between your palms.

Take a tablespoon and scoop a measure from the nutty dough to cover the apricot ball by rolling the it between your palms inside the nutty mixture.

Once rolled, place the truffles, evenly spaced apart, on the wax paper in the baking tray.

Optional: You can roll the truffles in the coconut or sesame seeds before placing them in the baking tray.

Once you’ve used all the dough, put the truffles in the freezer for half an hour.

In the meantime, melt the chocolate bamery-style in a separate bowl, remove the truffles from the freezer and cover them with the melted chocolate.

Put the tray back in the freezer and remove once the chocolate has hardened.

Enjoy!

To a healthier life,

Thomas Smith
Publisher

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