I’m onto something here. When you bite into one of these Walnut-Crusted Date & Mocha Truffles, you first get the delicate crunch of a walnut crust, before your teeth melt into a luscious velvet-like centre of rich chocolate and coffee fudge. I just love them.
You would never guess – but these truffles actually contain no dairy, gluten or refined sugar. The chocolate fudge itself is a recipe I’ve perfected and made countless times over the last couple years, and it just doesn’t get old. The result is silky, smooth and super rich.
Make sure to soak your dates for at least 30 minutes before using – this makes them easy to blend and will ensure you get a silky smooth texture (nobody wants a lumpy fudge!). You’ll also need to put the fudge in the fridge to firm up before rolling into balls, and make sure your hands are well oiled so it doesn’t stick to them.
Serve these Walnut-Crusted Date & Mocha Truffles at a Christmas party or on Christmas Day, stacked up like a tree or displayed in a bowl. Or, they make the most adorable Christmas gifts – I’ve gifted a few wrapped with cellophane. They are not stereotypical Christmas flavours, so will likely be a welcome treat in amongst all the gingerbread and Christmas cake going round at this time!
This recipe was first published in the Taupo & Turangi Herald 12/2023. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Walnut-Crusted Date & Mocha Truffles
4
servingsIngredients
450g dried dates, soaked in hot water for 30 minutes and drained
125ml pure maple syrup
125g coconut oil, melted
100g cocoa powder
60g hulled tahini
40g cornflour
2 tsp instant espresso powder
1 tsp vanilla
1/2 tsp salt
175g walnuts, lightly toasted and finely chopped
Directions
- Add dates, maple syrup and coconut oil to a food processor and blend until a rough paste.
- Add cocoa powder, tahini, cornflour, instant espresso, vanilla and salt, and blend until a thick, smooth paste. Set aside in the fridge for an hour or so, until firm.
- When firm, use oiled hands to roll out 30g measures of the mixture into balls. You will need to oil your hands to do this, as the paste will be sticky.
- Scatter the finely chopped walnuts onto a plate and roll each ball through it to fully coat. Transfer to a plate and refrigerate for 3 hours or overnight, until firm.
- Store in the fridge, and enjoy chilled.
