Words cannot begin to describe how beautiful dates are. Words cannot begin to describe how beautiful chocolate is. It’s a very similar story in how words cannot begin to describe how beautiful dates and chocolate are together. And then you go an add on coconut butter and juicy cranberry pieces. It’s sent me over the edge. It’s all the best parts of Christmas indulgence, concentrated into small date truffles, that so happens to be in the delicious form of a traditional Christmas pudding. It’s not a win-win situation. It’s not even a win-win-win situation. It’s a win-win-win-win truffle extraordinaire that you *have* to try, the chocolatey fudge-y texture is just too irresistible!
9 2″ X 2″ balls
You will need…
❄️ 110g dried pitted dates
❄️ 1 1/2 tbsp cocoa powder
❄️ 1/2 tsp cold water
❄️ A few tablespoons of coconut butter
❄️ Under a small handful of dried cranberries
❄️ Some leaves of fresh mint
1) In a large jug, blend the dates with a hand-blender until they begin to form a ball and are not whole anymore.
2) Add 1 1/2 tablespoons of cocoa powder and 1/2 a teaspoon of water; continue to blend until everything’s incorporated, smooth and fudge-like. You’ll probably need to keep stopping the blender at intervals to scrape the dates from the blade so it doesn’t clog up.
3) On a sheet of baking paper, roll the mixture into 9 equal-sized balls and refrigerate for at least 10 minutes to allow time to set/solidify.
4) Whilst waiting, add equal parts boiling water and cold water to a jug and submerge the jar of coconut butter for 2/3 of the way (make sure the jar isn’t completely covered so water seeps in!) Leave the butter to gradually soften.
5) Use a sharp knife to chop up the very juiciest and plumpest cranberries into small round pieces, 3 per truffle. Do the same for the mint leaves but this time, cut the large leaves into small leaf-shape pieces.
6) Use a teaspoon to add the coconut butter to the top of a truffle; use tweezers to add the cranberry pieces and mint leaves; repeat for all of the truffles and then refrigerate for at least 10-15 minutes.
7) The last and most important step: serve. Eat as a dessert appetisers or as desserts in their own right. Use the mint leaves for decoration only or eat with the mint leaves on for added flavour.