Here's another truffle recipe I've made recently. These are similar to the Rum and Raisin Balls, with no added sugar (except the sugar that's in the Kahlua).
Here's the recipe.
- 1 cup almond meal
- 1 cup hazelnut meal
- 1/4 cup chia bran (I use The Chia Co chia bran)
- 8 tablespoons raw cacao powder (I use Power Super Foods raw cacao)
- 6 tablespoons raw coconut oil (I use Niugini Organics coconut oil)
- 4 tablespoons rice malt syrup (or to your taste)
- 80mls Kahlua
- 1 cup desiccated coconut
- 2/3 cup roughly chopped walnuts
- 70% dark chocolate, grated for coating the balls OR extra chopped walnuts OR both
Place the dry ingredients (almond meal, hazelnut meal, chia bran, cacao powder, desicated coconut) into a food processor. Blend until ingredients look combined.
Add rice malt syrup and Kahlua, then the coconut oil. Make sure the coconut oil is soft, (in cold climates you may need to soften it prior to adding to the food processor).
Put the mixture into a bowl and mix through the chopped walnuts. Cover the bowl and put in the fridge to cool.
The mixture may separate a little. This is the reason I put it in the fridge to cool. You may find the coconut oil sets around the mixture. Just stir this through again before you start rolling.
Roll into small balls. I used a 1/2 tablespoon to measure the balls out. Roll the balls around in a bowl of grated dark chocolate or the chopped walnuts. You will find them quite sticky, the heat of your hands will melt the coconut oil a bit, but this helps the chocolate to stick to your rum balls.
Place them into the freezer until you are ready to eat them or package them up to give them away.
Hope you enjoy them... If you like the sound of these, you might also like the rum and raisin balls I made at the end of last year.
Thanks for visiting.