Raspberry, Almond & Date Truffles
Prep Time 30 minutes
½ cup Cinderella Date Paste
½ cup slivered almonds, roughly chopped
½ cup freeze dried raspberries
¼ cup dessicated coconut
150g dark chocolate
1 Tbsp freeze dried raspberries, crushed (optional)
- Mix together Cinderella Date Paste, chopped almonds and freeze dried raspberries. 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.
- 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.