These 5 ingredients truffles are just bites of heaven! They are the perfect make ahead festive desserts as they will last well in the fridge for up to a week. They are so simple and yet so utterly delicious and decadent. For this recipe I have used Califia Mocha Cold Brew which adds a delicious coffee flavour and it goes so well with the richness of the chocolate. I have coated the truffles in raw cacao powder, shredded coconut and cacao nibs but other coating like chopped hazelnuts, pistachios or seeds will work well too!
Makes 10-12 truffles depending on the size
300gr of pitted medjool dates
75gr of good quality dark chocolate
1/2 cup of Califia Mocha Cold Brew Coffee
50gr of ground almond
1 1/2 tbsp of raw cacao powder
1/2 cup of cacao powder
1/2 cup of shredded coconut
1/2 cup of cacao nibs
You can also use things like chopped nuts and seeds!
Place the pitted medjool dates into a large bowl and pour over the Califia Mocha Cold Brew. Let the dates soak for about 20-30 minutes. In the meantime on a double boiler melt the dark chocolate.
Add the dates, Califia Mocha Cold Brew, ground almond, raw cacao powder and melted chocolate to a food processor and start blitzing until you have a fairly smooth and sticky paste. You might need to scrape the sides of the food processor a couple of times and blitz again.
With wet hands start rolling the paste into balls and roll them in the coating of your choice. The mixture will be quite sticky but don’t worry it will firm up once cooled down the fridge. You might need to wet your hands few times to prevent the mixture from sticking. Place the truffles in the fridge for a couple of hours or overnight until they are firm but fudgy in the middle.
Store the truffles in the fridge in an airtight container for up to a week.