PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
For the pecan butter: 200g pecans 10 Deglet Nour dates, pitted
1/2 tsp ground cinnamon For the coating:
2 tbsp virgin coconut oil 3 tbsp maple syrup 3 tbsp unsweetened cocoa powder
1 tsp coarse sea salt
MAKES 18 TRUFFLES
1/ Heat the oven to 180C. Line a baking tray with baking paper. 2/ Make the pecan
butter: spread the pecans on another baking sheet and roast for eight minutes, stirring after four. Allow to cool.
3/ In a food processor combine the pecans, dates and cinnamon. Blend until smooth but still thick. Transfer to a bowl. 4/ Roll the pecan butter into bite-size balls. Place the balls on the baking sheet. 5/ Make the coating: place the coconut oil in a small, microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost totally melted. Stir in the syrup and cocoa powder. Drop one ball at a time in the coating; use a fork to lift it out and return it to the baking sheet. Top each truffle with a pinch of the salt. Place the baking sheet in the fridge for 10-15 minutes or until ready to serve.
DARK CHOCOLATE IS PACKED WITH ANTIOXIDANTS. SHOP-BOUGHT CHOCOLATE TREATS ARE HIGH IN REFINED SUGAR