A sweet, healthy recipe for Chocolate and Date Truffles – egg, gluten and nut free!
2 x 80 g slabs good quality dark chocolate, broken into pieces
15 ml (1 tbsp) good quality cocoa (100% cocoa)
45 ml (3 tbsp) milk
5 ml (1 tsp) vanilla essence
125 g pitted dates, finely chopped
100 ml dessicated coconut
extra coconut and cocoa to decorate with
Place chocolate in a glass bowl and melt over gently simmering water. Make sure that the bowl does not touch the water.
Mix cocoa with some of the milk to form a paste and then mix with remaining milk and vanilla. Add some of the melted chocolate to the milk mixture and mix until smooth. Add to the warm chocolate and mix through.
Stir in dates and coconut. Place spoonfuls of the mixture onto baking paper and sprinkle with coconut or cocoa and allow to set. Alternatively allow to cool slightly and then roll into balls. Roll balls into extra coconut or cocoa, if preferred. Allow truffles to cool in the fridge and serve as a treat.
Recipe provided courtesy of Pharma Dynamics – a leading allergy pharmaceutical company – and created by well-known food consultant, Heleen Meyer. For more information visit www.allergyexpert.co.za/.