Beautiful depth of seasonal flavour
CINNAMON & CACAO TRUFFLES
Clean Supper Club
Our Clean Supper Club truffles are rich in flavours, joyfully indulgent and full of delicious ingredients.
Perfect for special occasions, as a homemade gift, for a quiet evening in or sharing in front of the fire this Christmas.
We love the combination of cinnamon and chocolate so these are perfect!
Gluten Free. Dairy Free. Vegan
Makes 14 truffles
Time 1 hour including chilling time
Equipment
Food processor
Pan
Glass bowl
Ingredients
Cinnamon Centre
200g of medjool dates, stones removed.
1 tsp of cinnamon powder
30g of raw cacao powder
2 heaped tsp of almond butter
Chocolate coating
70g of raw cacao paste
30g of cacao butter
1 tbsp of raw honey
1/2 tsp of vanilla powder
This method of making the chocolate coating really does give the best flavour.
But if you are pushed for time why not melt a bar of your favourite 70-90% dark chocolate.
Topping
Bee pollen
Goji berries
Brasil nuts
Method
For the centre...
- Place the dates into the food processor and blend until they become soft and gooey.
- Add the remaining ingredients and blend until smooth
- Cover a plate with cling film or baking paper.
- Then using the scales weigh out the mix into 20g individual balls.
- Then roll them into a smooth ball shape & place onto plate.
- Place in fridge for 15 minutes to chill whilst you make the chocolate coating.
To make the chocolate coating (we love this bit!)
- Take a small pan and fill the base with hot water to about 4cm in depth so that when you place the glass bowl on to the pan it does not touch the water.
- Then add the cacao paste & cacao butter, allow to melt slightly before adding the vanilla powder & honey. Do not allow the water to boil. This heavenly chocolate mix is ready once all the ingredients have melted and are mixed into each other. Remove the chocolate mix from the heat.
- Cover a second plate with cling film. Remove the chilled centres from the fridge and using a spoon gently drop them into the warm chocolate, then remove and place on the second plate. Repeat the process for each ball, once complete return to the fridge for a further 20 minutes until slightly firm.
- Repeat the chocolate coating process. Before returning the truffles to the fridge, sprinkle over the topping you have chosen. Then leave to set in the fridge.
- Once set transfer them into an airtight container & store in the fridge if it is warm.
In case you hadn't noticed we are chocolate fiends! So to us heaven is made of CACAO.
Cacao is healthy and delicious, its is unrefined coco so it retains all the vitamins, minerals, anti-oxidants and phyto-nutrients. You might have noticed we use it in as many recipes as possible. Great for making chocolate bars, cakes, drinks and confectionery.
There are an amazing range of cacao powders out there, for this recipe we have used Indigo Herbs, but we'd recommend tasting different ones because just like gin there are different notes in the flavours!
