This dark chocolate and blood orange truffles recipe from Terry Walters’ Eat Clean Live Well is a decadent but tiny treat, which means one a day – maybe!
Sometimes it feels like there’s a celebration every week of spring – Easter, Passover, Mother’s Day and countless birthdays. I save this recipe for when I want something extra special. You know, like every weekend.
Makes about 20 truffles
Ingredients:
1⁄4 cup cashew butter
2tbsp raw cacao powder
1tbsp virgin coconut oil, melted
3tbsp maple syrup
3tbsp freshly squeezed blood orange juice
1⁄2tsp orange extract
1⁄4tsp vanilla extract
2tbsp coconut flour
3⁄4 cup gluten-free dark chocolate
1⁄4tsp coarse sea salt or 1 tablespoon
Unsweetened dried shredded coconut
Method:
In small bowl, combine cashew butter, cacao powder, coconut oil, maple syrup, blood orange juice, orange extract and vanilla extract. Use spatula to blend, pressing firmly into mixture to break up clumps and yield smooth batter. Fold in coconut flour and blend until smooth. Cover bowl and refrigerate 1 hour.
Line baking sheet with parchment paper. Remove mixture from refrigerator, scoop by the teaspoon and press together to form balls. Place chocolate in small skillet or double boiler over low heat and stir until melted and smooth. Drop one ball at a time into chocolate, spoon chocolate over the top to coat and carefully lift ball from the bottom using a fork and place on parchment-lined baking sheet. When chocolate is almost firm but still slightly shiny, sprinkle top with a few grains of coarse sea salt or shredded coconut. Set aside or refrigerate until firm before serving.
Note: Top with pink sea salt for an extra special finish. If blood oranges are unavailable, substitute 3 tablespoons pomegranate juice.
Eat Clean Live Well by Terry Walters, is published by Sterling (£19.99, available from www.thegmcgroup.com)
