I made these Fruit and Nut Chocolate Truffles a while ago with some ingredients I needed to use up, the sell by dates were close or had gone over and frankly I needed more room in the kitchen cupboards for more exciting new ingredients I wanted to try out. I’ve made these several times since but have only just gotten around to blogging about it now (hangs head in shame) Life kind of got in the way and I won’t say things are better now because I have a nasty way of jinxing things if I do that … but they are! But I didn’t say that … DOH!
Anyhoo, these Fruit and Nut Chocolate Truffles are once again quick and simple to make, my favourite recipes always are. YES! I’m a lazy baker, there, I said it. To be fair this attitude is born out of the fact I often have to dump and run to the aid of Lewis or Bethany or, of late it’s also been other family members, so quick and easy suit me just fine thank you very much.
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Fruit and Nut Chocolate Truffle Recipe
Fruit and Nut Chocolate Truffles
- 75 g hazelnuts
- 60 g prunes
- 60 g raisins
- 60 g solid coconut oil
- 1 tbsp cacao powder cocoa powder can be used as an alternative
- 1/2 tsp vanilla extract
- 100 g dark chocolate at least 70% coco solids
- Using a blender (or I’ve even used my smoothie maker in the past) blitz the hazelnuts first until you have a fine breadcrumb consistency.
- Add the prunes, raisins, coconut oil, vanilla and cacao powder and blitz once again until all the ingredients are thoroughly combined
- Your mixture should be easy to handle and roll into 10 balls, if not simply pop in the fridge for 10-15 mins to harden a little making it easier to work with.
- Once rolled into 10 balls, drop into your bowl of melted dark chocolate and coat fully, transfer onto a greased baking sheet and chill for at least 30 mins.
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