The dark chocolate dip elevates these to treat status. You can also leave them naked for nutritious everyday snacking.
INGREDIENTS
1 cup dried dates
1½ cups almond meal
1 cup raw cashew nuts
¾ cup brazil nuts
4 tablespoons chia seeds
2 tablespoons tahini
2 teaspoons good-quality vanilla paste
zest of 3 oranges
2 pinches sea salt
100 grams dairy-free dark chocolate
METHOD
Place the dates in a large bowl and cover with boiling water. Leave for 10 minutes, before draining well. Set aside.
Place the almond meal, cashew nuts, brazil nuts and chia seeds into a food processor. Blitz until the larger nuts are the texture of coarse breadcrumbs. Add the dates, tahini, vanilla, orange zest and sea salt. Run the processor for 2–3 minutes to combine the mixture. Stop often to scrape the sides.
Roll heaped teaspoons of mixture into balls. Place in the freezer for 30 minutes to harden.
Heat the chocolate over a double boiler until melted. Half dip each truffle in chocolate and place (non-chocolate side down) on a plate lined with baking paper. It helps to slightly flatten the non-chocolate side before you dip so that it will sit flat.
Pop in the freezer or fridge for 30 minutes to set.
Can be stored in the fridge for up to 1 week. Can be stored in an airtight container in the freezer for up to 2 months. Makes 18–22
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.