RECIPE: Chocolate Truffles with a Difference
June 26th 2007 04:06
If you've already seen my recipe for the Albanian Salad, you'll know that I'm a big fan of the versitility of olives and whilst some of its uses might seem pretty far-fetched, these recipes prove that it pays to be adventurous in the kitchen, especially when the resulting product is healthy, quick, easy and delicious! This particular version of chocolate truffles will be welcomed by those of us who avoid eating sugar and / or dairy, whether by choice or due to a medical condition. If you don't have a food processor, you can try using an ordinary blender, although a food processer is more thorough. As always, you can alter the ratio of quantities according to your taste, ie. add more dates to sweeten, add more cocoa to richen, or add more olives to increase bitterness.
Chocolate Truffles with a Difference
10 Medjool dates*, pitted
a small handful of Kalamata olives, pitted
1 tablespoon of cocoa powder
1/2 tsp cinnamon powder
extra cocoa powder for coating
Using a colander, rinse the pitted olives under cool running water to remove them of any salty residue, then gently pat the olives dry with a piece of paper towel.
Put all the ingredients into a food processor, and blend thoroughly until well combined. You should have a thick, sticky paste.
Sprinkle a thick layer of the extra cocoa powder onto a plate, also dust some extra cocoa onto your fingers and palms. Start rolling the mixture into balls, using about a large teaspoon's worth of mixture for each ball. Roll each ball in the cocoa on the plate to coat. Keep in the refridgerator for up to a week.
* Medjool dates have a soft, thick, ulta-sweet flesh and are larger than their dried or Chinese counterparts. They are quite large - about 5cm long and 3cm wide, they are a deep-brown colour with a wrinkled and slightly glossy skin. They are in season around autumn, but are generally available year-round in most supermarkets and Middle Eastern stores. Unlike dried dates, Medjool dates are sold fresh, so you'll need to remove the pits yourself.
Chocolate Truffles with a Difference
10 Medjool dates*, pitted
a small handful of Kalamata olives, pitted
1 tablespoon of cocoa powder
1/2 tsp cinnamon powder
extra cocoa powder for coating
Using a colander, rinse the pitted olives under cool running water to remove them of any salty residue, then gently pat the olives dry with a piece of paper towel.
Put all the ingredients into a food processor, and blend thoroughly until well combined. You should have a thick, sticky paste.
Sprinkle a thick layer of the extra cocoa powder onto a plate, also dust some extra cocoa onto your fingers and palms. Start rolling the mixture into balls, using about a large teaspoon's worth of mixture for each ball. Roll each ball in the cocoa on the plate to coat. Keep in the refridgerator for up to a week.
* Medjool dates have a soft, thick, ulta-sweet flesh and are larger than their dried or Chinese counterparts. They are quite large - about 5cm long and 3cm wide, they are a deep-brown colour with a wrinkled and slightly glossy skin. They are in season around autumn, but are generally available year-round in most supermarkets and Middle Eastern stores. Unlike dried dates, Medjool dates are sold fresh, so you'll need to remove the pits yourself.
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