Cookery class was a great success. Participants learned how to satisfy their sweet tooth the right way using no refined sugar and no dairy. Everyone was astonished at how easy the recipes were which means there will be lots of practicing at home! We made raw cocoa, date and almond truffles, breakfast muffins, a soothing summer lemon pudding with poached apricots and the star of the show was a chocolate, beetroot and orange mousse using raw cocoa. This is wholefoods and macrobiotic cuisine at its best! Why not try making some truffles and let me know how it goes! The recipe is just below.
Raw Cocoa, Date and Coconut Truffles
These delicious little truffles are rich and sweet making them a great alternative to chocolate. They are perfect as an after dinner sweet. I use barley malt syrup here to bind the ingredients because it has a more mellow flavour than other natural sweetners and with the combination of the dates and chocolate, its better not to add another very sweet flavour.
Makes 12
Ingredients
200g soft dates
100g almonds
1 tbl sp barley malt syrup
2 tbl sp raw cocoa powder
Handful dessicated coconut
Method
In a blender whiz the almonds until they form small nibs (you want them to retain some texture). Remove from the blender.
Place the dates in the blender with the cocoa powder and whiz, then add the barley malt syrup and almonds and whiz once more.
The ingredients should have formed a big ball.
Remove from the blender and form small balls from your mixture.
Roll in dessicated coconut and place in the fridge.
These delicious little truffles are rich and sweet making them a great alternative to chocolate. They are perfect as an after dinner sweet. I use barley malt syrup here to bind the ingredients because it has a more mellow flavour than other natural sweetners and with the combination of the dates and chocolate, its better not to add another very sweet flavour.
Makes 12
Ingredients
200g soft dates
100g almonds
1 tbl sp barley malt syrup
2 tbl sp raw cocoa powder
Handful dessicated coconut
Method
In a blender whiz the almonds until they form small nibs (you want them to retain some texture). Remove from the blender.
Place the dates in the blender with the cocoa powder and whiz, then add the barley malt syrup and almonds and whiz once more.
The ingredients should have formed a big ball.
Remove from the blender and form small balls from your mixture.
Roll in dessicated coconut and place in the fridge.
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