Chocolate Orange Truffles
Recipe c/o Joanna Colville-Reeves, UCC nutrition committee member, Nutritionist and Chef, The Brit Beet”
These decadent chocolate truffles are a quick treat to whip up for your family and guests over the holiday season. I always make a double batch because the first batch doesn’t make it out of the kitchen…!
Cacao, a prized food of the early Mayan empire, is an unprocessed form of chocolate and one of the richest sources of antioxidant foods in the world. In addition, cacao is an excellent source of magnesium which will help relax your sore muscles and calm your nerves around the hectic holiday season.
15 Medjool dates
1½ cups raw walnut pieces
¾ cup cacao powder
1½ tablespoons honey (unpasteurized preferably)
Rind of one medium orange
1 -3 teaspoons orange juice, depending on the moisture level
Pinch of sea salt
- Take the pits out of the dates making sure you have removed one pit for each date – sounds silly I know, but it can ruin one’s food processor blade!
- Toss the pits in the bin.
- Place walnuts in a food processor and grind for several seconds until it has formed a coarse powder.
- Add the pitted dates, cacao powder, honey, orange rind and salt to the processor and process until the mixture comes together into a moist dough.
- Add the orange juice, one teaspoon at a time, until you can ‘pinch’ the dough in your fingers and it sticks together.
- Fill a small bowl with warm water and put on one the side.
- With clean hands, use your fingers to take about a small walnut size piece out of the processor and put in the palm of your hand.
- Now roll your palms together to form a ball, continuing to wet your palms as they become sticky.
- Place each ball on a tray and chill before serving.