Chilli-spiked stuffed date truffles

MAKES 12

Truffles are delightful balls of chocolate, spiced here with cayenne pepper to help spark your digestive fire. Cacao and almonds are rich in skin-strengthening magnesium, potassium and copper, and almonds are also a great source of vitamin E and biotin, which helps protect the skin from dryness and dehydration.

Ingredients

12 medjool dates

Filling

  • 1⁄4 cup (20g) desiccated coconut, plus extra to decorate (optional)
  • 30g almond butter
    1 tablespoon finely chopped roasted almonds, plus extra to decorate (optional)
  • 3 teaspoons maple syrup
  • 1⁄2 teaspoon cayenne pepper, plus extra to decorate (optional)
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon vanilla bean powder (available from health food stores)
  • 1⁄8 teaspoon ground nutmeg
  • pinch of Himalayan salt, plus extra to decorate (optional)

 

Raw chocolate coating 

  • 1⁄2 cup (50g) cacao powder
  • 50g cacao butter, coarsely chopped
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil

Method

  1. Line a medium tray with baking paper.
  2. Cut the dates down the centreline, going halfway through to expose the pit. Remove and discard the pits.
  3. To prepare the filling, combine all of the ingredients in a small bowl and stir to combine.
  4. Stuff the dates with the filling, pressing the cut edges back together to seal. Arrange on the prepared tray. Refrigerate for 30 minutes, or until firm.
  5. To make the chocolate coating, half-fill a small saucepan with water and bring to the simmer. Place all of the ingredients in a heatproof bowl. Take the pan o the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melts. Stir to combine.
  6. Holding the stu ed dates on a fork, or using toothpicks, dip and roll the dates one at a time in the chocolate, to coat evenly. Place back on the lined tray.
  7. To decorate, sprinkle a little desiccated coconut, roasted almond, cayenne pepper and/or Himalayan salt alternately on top of the dates, if desired. Refrigerate for 30 minutes, or until set.

 

Note: You can store these in an airtight container for up to 1 month.

The post Chilli-spiked stuffed date truffles appeared first on The Beauty Chef.

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