High quality nuts and dried fruit are the key ingredients for a simple and tasty vegan recipe, ideal as a delicious snack or elegant dessert.
Lajcheddu 2019 by Tenute Tondini is our suggested combination: “Supported by an invigorating and balanced texture of freshness and flavor, it gives a persistent aftertaste of candied citrus fruits and oriental spices.” For the full review click here.
© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post
Ingredients for 15 truffles
- 80 g raisins (palm oil free)
- 50 g dried figs
- 2 tablespoons chopped toasted hazelnuts
- 5 Medjool dates
- 100 g 70% dark chocolate
- 1 tbsp chopped pistachio
- 1 tbsp chopped toasted hazelnuts (or, almonds, walnuts)
- 1 tbsp organic coconut flakes
©Ph Veronica Lavenia- The Wolf Post
Method:
- Wash the raisins and soak in warm water. Drain, dry and put in a blender along with the hazelnuts, figs and dates, both chopped.
- Blend until you have a smooth dough. Remove a small amount of dough and make small balls. Cool down the balls in the fridge. Melt chocolate in a double boiler. Allow to cool. Dip the balls in chocolate.
- Garnish with the pistachio, hazelnuts, coconut flakes and/or other dried fruit. Allow the chocolate to thicken at room temperature and store the truffles in the refrigerator until ready to serve.
