PECAN BUT­TER CHOCO­LATE TRUF­FLES WITH SEA SALT

Runner's World (UK) - - Recipes for success -

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

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