The dark chocolate dip elevates these to treat status. You can also leave them naked for nutritious everyday snacking.
INGREDIENTS
1 cup dried dates
1½ cups almond meal
1 cup raw cashew nuts
¾ cup brazil nuts
4 tablespoons chia seeds
2 tablespoons tahini
2 teaspoons good-quality vanilla paste
zest of 3 oranges
2 pinches sea salt
100 grams dairy-free dark chocolate
METHOD
Place the dates in a large bowl and cover with boiling water. Leave for 10 minutes, before draining well. Set aside.
Place the almond meal, cashew nuts, brazil nuts and chia seeds into a food processor. Blitz until the larger nuts are the texture of coarse breadcrumbs. Add the dates, tahini, vanilla, orange zest and sea salt. Run the processor for 2–3 minutes to combine the mixture. Stop often to scrape the sides.
Roll heaped teaspoons of mixture into balls. Place in the freezer for 30 minutes to harden.
Heat the chocolate over a double boiler until melted. Half dip each truffle in chocolate and place (non-chocolate side down) on a plate lined with baking paper. It helps to slightly flatten the non-chocolate side before you dip so that it will sit flat.
Pop in the freezer or fridge for 30 minutes to set.
Can be stored in the fridge for up to 1 week. Can be stored in an airtight container in the freezer for up to 2 months. Makes 18–22
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!