Raspberry, Almond & Date Truffles

Ingredients

1 cup Cinderella Camel Dates
½ cup slivered almonds, roughly chopped
½ cup freeze-dried raspberries
¼ cup desiccated coconut
150g dark chocolate
1 Tbsp freeze-dried raspberries, crushed (optional)

Method

1. 1. Soak Cinderella Camel Dates in boiling water and cover for 5 minutes to soften. Drain and discard liquid. Place dates in a food processor and process until smooth.
   2. Mix pureed dates, chopped almonds and freeze-dried raspberries together. Roll mixture into 20 even sized balls. Place on a tray lined with baking paper and refrigerate for 20 minutes. Roll in coconut or dip in chocolate.
   3. To dip in chocolate: Heat chocolate in a bowl over hot water until melted. Alternatively melt chocolate in a microwave using 30 second high power bursts. Using a wire chocolate dipper or 2 forks, dip the truffles into the chocolate. Lift them out and allow the excess chocolate to run off. Place on a baking paper lined tray. Sprinkle over crush freeze dried raspberries if wished. Refrigerate until chocolate is set.

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