Meal Planner

Hanging chcocolate drops

RECIPE OVERVIEW

This blended mix of nuts and dates is much healthier than the usual truffles made with chocolate and cream. They're gluten free and vegan, while tricking everyone into thinking they're being naughty.

Preparation time: 10 minutes

Cooking time: 45 minutes

Ingredients

Serves: 12 people

  • 25 g Dark Chocolate
    minimum 70% cocoa solids, roughly chopped
  • 1 tbsp Desiccated Coconut
  • 1 tbsp Goji Berries
    halved lengthways
  • 25 g Hazelnuts
  • 3 drops Red Gel Food Colouring
    optional
  • 12 parts Ribbon
    or string, 10cm pieces
  • 50 g SuperValu Goodness Cashew Nuts
  • 100 g SuperValu Goodness Pitted Dates
  • 25 g SuperValu Goodness Walnuts
  • 1 - SuperValu Orange
    very finely grated, zest only
  • 1 tsp Vanilla Extract
To Decorate:
  • 1 tbsp Dried Apricots
    chopped
  • 1 tbsp Dried Cranberries
  • 1 tbsp SuperValu Goodness Pistachio Nuts
    chopped

Method

  1. Line a tray with non-stick baking paper and set aside.
  2. Melt the chocolate in a small bowl set over a pan of simmering water or in 30-second blasts in the microwave, stirring regularly. Remove and set aside.
  3. Put all the nuts in a mini-blender and blitz until very finely chopped. Add the dates, orange zest and vanilla extract and blend until smooth. Add the melted chocolate and blitz again until well combined.
  4. Divide the mixture into 12 even-sized pieces, about 20g each. Taking one piece at a time, flatten it slightly in the palms of your hands and place two ends of one piece of string in the centre. Shape the mixture into a ball, enclosing the string and with the loop sticking out. Repeat to make all of the balls, arranging them on the lined tray as you go. 
  5. Stick small pieces of the pistachios and dried fruits to the outside of eight of the baubles, arranging them in rows or other pretty patterns. Put the coconut in a ziplock food bag and, if liked, toss through a little red food colouring until completely coated. Toss the remaining baubles in the coconut until completely coated, pressing them lightly through the bag to stick if necessary.
  6. These will keep for up to three weeks in the fridge, layered between baking paper in an airtight container.

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