PISTACHIO & GOJI BERRY TRUFFLES

Recipe by Pana Chocolate

“I often change what the truffles are rolled in. Try a variety of finely chopped nuts, or keep it simple and just drizzle with melted chocolate.” Louise Patniotis, Food Studio Manager

PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) MAKES 30

These vegan and gluten-free truffles contain no refined sugar and are made using minimal heat to preserve all the antioxidants, amino acids, vitamins and minerals of the raw ingredients. 1 cup (100g) cacao powder

(see cook’s notes)

100g cacao butter, chopped

½ cup (125ml) nut milk

(see cook’s notes)

½ cup (70g) coconut sugar pinch himalayan pink salt

1/3 cup (45g) activated pistachios

2/3 cup (40g) coconut chips

1/3 cup (45g) dried goji berries,

chopped finely

2 x 45g bars Pana Chocolate

(flavour of your choice), chopped 2 teaspoons coconut oil

1 Place sifted cacao powder, cacao butter, nut milk, coconut sugar and salt in a medium heatproof bowl. Place bowl over another medium bowl of boiling water. Melt ingredients slowly, using a sugar thermometer to ensure they don’t reach over 42°C. Use a spatula to fold together. When melted and smooth, cover bowl with plastic wrap; refrigerate for several hours or until firm enough to roll. 2 Roll level teaspoons of truffle mixture into balls; place onto a baking paper-lined tray. Refrigerate for

1 hour or until set.

3 Place pistachios in a food processor; pulse until finely chopped. Place pistachios in a fine sieve and shake off any excess meal. Place in a small bowl. Repeat process with coconut chips.

4 Using a lightly oiled knife or scissors, chop goji berries until fine. Place in a small bowl.

5 Melt chocolate bars and coconut oil in a small heatproof bowl over another small bowl of hot water. Use a sugar thermometer to ensure the ingredients don’t reach over 42°C.

6 Using disposable gloves, keep one hand for the wet mixture and one hand for the dry. Dip a truffle ball into the melted chocolate to coat it well, then drop the ball into a bowl of either the nuts, coconut or berries; toss to coat well. Place on baking paper-lined tray. Repeat dipping and rolling with remaining ingredients. Cover; refrigerate truffles until ready to serve.

DO AHEAD

Truffles can be made a day ahead; keep refrigerated in an airtight container for up to 1 week.

Find out more about Pana Chocolate at panachocolate.com.