7 Sep 2018 No Bake Sweet
Much healthier than the usual truffles of chocolate and cream, this blended truffle mix of nuts and Medjool dates will trick everyone into thinking they are being naughty when, in fact, these are sugar-free, gluten-free, vegan and Paleo-friendly. The hint of salt is a delicious contrast to the sweetness of the dates and the bitterness of the chocolate, but you can sprinkle chopped nuts on the top instead, if you prefer. The truffles look great presented in mini paper cases. DoTERRA’s essential oils are Certified Pure Therapeutic Grade and so many of them, including their wild orange oil, are suitable for ingesting.
Line a tray with non-stick baking paper and set aside.
Roughly chop the chocolate and place 25g in a small heatproof bowl. Melt over a pan of simmering water or in 30-second blasts in the microwave, stirring between each go. Set aside to cool a little.
Place all the nuts in a mini-blender and blitz until very finely chopped. Add the dates and blend until smooth. Stir the DoTERRA wild orange essential oil drops into the melted chocolate, add to the blender and blitz again until well combined.
Shape the mixture into 12 even-sized balls (about 20g each), arranging them on the prepared tray as you go. Chill in the fridge for at least 30 minutes until firm.
When the truffles are firm, melt the remaining 75g of chocolate in a small, deep bowl as before and leave to cool a little. If it cools too much, it will be too thick to work with, in which case, heat it through a little again. Dip a truffle into the chocolate until completely coated, and allow the excess to drip off before returning to the tray. Using two forks is probably the easiest way of doing this. Quickly sprinkle with a little salt, if using.
Chill in the fridge for at least 30 minutes, until set firm. These will keep for up to three weeks in the fridge, layered between baking paper in an airtight container.
For a twist…
Replace the DoTERRA wild orange essential oil with 6 drops of DoTERRA peppermint essential oil for a mint-choc effect.
100g dark chocolate (minimum 70% cocoa solids)
50g plain cashew nuts
25g pecan nuts
100g pitted Medjool dates
14 drops DoTERRA wild orange essential oil
1 tsp himalayan pink salt or fine sea salt (optional)