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Raw Brownie Truffles

Jessica Nadel
These truffles have a deep rich flavour and they literally melt in the mouth.
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Prep Time 30 minutes
Course Dessert
Cuisine British
Servings 10
Calories 138 kcal

Ingredients
 

  • 100 grams walnuts
  • 180 grams medjool dates
  • 50 grams cacao powder
  • 1/4 teaspoon sea salt

Optional Garnishes

  • 1 tablespoon cacao
  • 1 tablespoon caco nibs
  • 1 tablespoon crushed pistachios mixed with 1 tsp matcha powder

Instructions
 

  • Line a plate with baking paper and set aside
  • Pulse the walnuts in a food processor until they've broken down to a fine crumb (but before they turn to walnut butter). Add the dates, cacao powder and salt, and process until well combined. You may need to stop and scrape down the sides of the bowl. 
  • The dough should be soft and sticky enough to easily form a ball when rolled between your hands. If not, your dates may have been too dry, so add 1 tsp of water at a time until the dough is soft enough.
  • Scoop out a tablespoon of dough and roll it into a ball, then set it onto the plate. Repeat until all the dough is used up, then roll in a garnish of your choice, 
  • if desired, and place the balled in the freezer for 20 minutes, Remove from the freezer and serve; for a softer, fudgier truffle, leave to warm up for 5 minutes before serving. transfer any leftovers to an airtight container and keep in the fridge or freezer for up to two weeks.

Notes

To make the Raw Brownie Truffle HeartsLine a baking tin with baking parchment, press the truffle mixture into the tray to a depth of around 1/2 cm, place in the freezer for an hour, then using a small heart shaped cutter, cut out the hearts and dust with cacao powder, placing each in a petit four case. You may need to return the truffle mix to the freezer if it gets too sticky and do this in stages.
 

Nutrition

Calories: 138kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 59mgPotassium: 253mgFiber: 3gSugar: 12gVitamin A: 25IUVitamin C: 0.2mgCalcium: 28mgIron: 1.2mg