10-12 whole freeze-dried raspberries
100 grams 70% dark chocolate, chopped
1/2 cup whole toasted hazelnuts (for mix)
1-1/2 tablespoons honey (more or less, to taste)
2 teaspoons cocoa powder
1 teaspoon vanilla
50 grams soft Westgold butter
1/3 cup dates
1/4 cup dried cranberries
1/2 cup toasted hazelnuts, chopped (for rolling)
Put the dates into a food processor and pulse until finely chopped.
Add the chocolate, whole hazelnuts, honey, cocoa, vanilla and cranberries and pulse until the mixture is roughly chopped and sticks together.
Put in the fridge for ½ hour until the mixture is slightly firmer and easy to roll.
Press a small spoonful of mixture into the palm of your hand, place a raspberry inside a fold the chocolate mix around the raspberry to completely cover it and press gently to form a ball.
Roll in chopped nuts and refrigerate until ready to serve.
This recipe originally appeared on Westgold. For more Westgold recipes, click here.