I do love a good truffle, and this recipe is basically sugar free, dairy free (if you go for a dark chocolate above 70%) and therefore vegan. I used doTERRA peppermint oil as my weapon of choice, but you could really go with anything that matches well with chocolate. I think fennel would be great for example if you love liquorice.
Alternatively, you could leave them plain. Just go for that good old fashioned, straight up chocolate hit between the eyes! I also roasted my nuts, because I do much prefer the flavour. Therefore, not raw, but almost raw!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams almonds BUY
- 100 Grams cashews
- 200 Grams medjool dates, pitted
- 75 Grams Cacao Powder plus some more for rolling BUY
- 50 Grams chocolate Dark, over 70% BUY
- 75 Grams coconut oil BUY
- 40 Grams shredded coconut BUY
- Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 3-4 Drops doTERRA Oils flavour of choice, think wild orange, peppermint, citrus or even fennel BUY
Do
- 1
Place nuts into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add all remaining ingredients and blend 30 sec/speed 6. Chill mixture for 10 minutes.
- 3
Using damp hands, roll mixture into balls and toss gently in cacao or cocoa powder. Keep refrigerated until use.
