Last night I was in the mood for chocolate. We’re talking serious chocolate indulgence here. I had a rummage around the cupboard and found a bar of sugar free Plamil chocolate I’d bought back in November 2012 when I was on a sugar-free kick (that lasted 16 days) but that wasn’t going to cut it. I found a scant half cup of dates left in the fridge in a nearly empty packet, a half empty pack of flaked almonds and a few hazelnuts leftover from Christmas’ Chocolate & Chestnut Torte base (you have to try this torte – it’s amazing!). I’m having a store-cupboard clear out – trying to finish off those nearly empty packets – and inspiration hit. Choclette over at Chocolate Log Blog recently shared a fabulous recipe for raw chocolate truffles but unfortunately I didn’t have most of the ingredients. So I went searching on the internet and found this recipe by The Rawtarian for some more raw chocolate truffles. I set to tweaking with what I had and this is what I came up with. I blitzed everything together and tasted it in the food processor bowl – delicious! But I was needing a little bit more chocolate, so I thought I’d coat them in a nice thick coating of dark chocolate – 72% cocoa solids dark, to be specific, sweetened with xylitol.
Utterly, utterly fabulous. I made myself a hot chocolate (milk, 1 heaped tbsp cocoa powder and 1 tsp agave syrup), dished up a few chocolates (still slightly molten but who cares!) and sat in front of the fire to read my book in my cosy flannel pjs.
A perfect evening in.
- 1/4 cup sesame seeds
- 1/4 cup whole hazelnuts
- 1/2 cup flaked almonds
- 1/2 cup pitted dates
- pinch of salt
- 4 tbsp cocoa powder
- 2 tbsp agave syrup
- 100 grams sugar free dark chocolate (72% cocoa solids)
Prep time: Cook time: 5 mins Total time: Yield: 18 truffles
I have entered this recipe into Mrs. M’s Recipe Link Party for January 2013.