April was a month of no baking whatsoever, sorry about that, due to the crazy time that is being a final year university student. I am therefore dipping my metaphorical toe back into the water and returning with these super quick and easy cacao truffles.
Baking has always been a massive stress reliever for me, but it turns out that after a few weeks of no baking whatsoever, I have turned a bit rusty. So far, my recent baking fails have included doughnuts, millefeuille and a fruit tart, so rather than push my relationship with an oven too far, I’ve instead turned to creating something that doesn’t require one. Luckily, they taste really good.
These ‘truffles’ are extremely quick to come together and only require a few ingredients. Tahini can be swapped for any kind of nut butter however it is important that you use pure cacao and not processed cocoa. Cacao is more expensive but has a much more chocolatey taste, with the benefit of being good for you. I’ve rolled these truffles in even more cacao powder, but I imagine desiccated coconut would also taste amazing.
- 300g dates, soaked in boiling water for 15 minutes and drained
- 120g tahini paste
- Large pinch of sea salt
- 6-8 tbsp cacao + about 2-3 tbsp to roll the truffles in (optional)
- Blitz ingredients together, in a food processor then put the mixture in the fridge for 30 minutes or so. This makes it easier to roll into balls.
- Once chilled, roll the dough into balls and then roll in more cacao
- Store in the fridge. Makes approximately 16.
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