Christmas Fruit Cake Truffles (New & Improved!)
These decadent truffles were one of the very first recipes I ever posted to this blog and I've made them every Christmas since. In this revised version, I've improved the chocolate coating, swapped pomegranate and mint for goji berries and changed up the topping (previously I just used melted coconut butter, which was delicious but not so pretty!) Check out my photo of the original recipe below - I sincerely hope we can agree that my photography and presentation skills have improved since then!
Christmas can be a difficult time to find the balance between indulgent and healthy. These truffles are one of my favourite things to make during the holiday season and are perfect for sharing with your loved ones - keep them on standby in your fridge or freezer to whip out when friends and family pop by (major domestic goddess points!)
These perfectly bite-sized treats are sweetened only with fruit and a dash of coconut nectar, keeping you in touch with nature as well as those sugar cravings. The addition of ground almonds gives you a wonderful dose of vitamin E to keep your skin glowing all Christmas along with some nourishing fats, making these perfect for an afternoon tea that will tide you over until dinner.
These truffles are:
- Fast & easy to prepare
- A fun treat to serve to friends and family
- Secretly healthy - no one will know they're good for you!
- A source of vitamin E, a nutrient I like to call "the beauty nutrient"
- Satisfyingly chewy and...
- Unbelievably similar in flavour to Christmas cake!
Make time: 30 minutes
Makes: 15 x 38g (dough weight) truffles
For the Truffles
1 cup ground almonds
6 medjool dates, pitted
Zest of 1 orange
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
Seeds of 1 vanilla pod
1/2 cup organic raisins
1/2 cup organic sultanas
1/2 cup dried sour cherries
For the Chocolate Coating
50g cacao butter
40g cacao powder
Pinch vanilla powder
3 tbsp coconut nectar or maple syrup
Pinch Himalayan salt
1/2 cup soaked cashews (raw is fine if you have a high speed blender)
1 tbsp light coconut nectar
Juice of 1/2 lemon
5 tbsp almond milk
Mint leaves, chopped
The How To
In a food processor, blend together all ingredients for the truffles until sticky and well combined. Roll mixture into 38g balls and place in the freezer while you prepare the coating.
Over a low heat, melt the cacao butter. Once melted, gradually add in the remaining ingredients and whisk until fully combined. Roll the truffles through the chocolate mixture (I spear the truffles with a toothpick and dip them into the chocolate, spooning extra over the top) and place on a plate or tray lined with baking paper. Freeze until chocolate is set.
To make the topping, simply blend together the cashews, coconut nectar, lemon juice and almond milk until silky smooth and spoon over the set chocolate coating. Press in your garnish of choice before returning to the freezer until completely set.