This blog hasn’t been updated in a while and all I can do is to blame the fact that life and its issues have kept/are keeping me busy. I’ve been cooking (although not on a daily basis), but most of the time I just don’t feel like taking pictures of what I’ve cooked and writing down the recipes to make blog posts out of it. It’s not that I don’t like that part of the process, but I just don’t manage to do it as often as I’d like to.
So, the other day I met up with some friends for a picnic and, inspired by this recipe, I made and brought these cocoa truffles, as well as an Ottolenghi-inspired cucumber salad. Everybody enjoyed the truffles and asked how I made them so, dear friends and people, hereby follows the recipe. These ones are so damn delicious and come together in a breeze, so there’s actually no excuses not to make them. As far as toppings go, I used cocoa powder, shredded coconut and a beautiful mix of dried flowers. But you can certainly play around with the toppings and roll the truffles in sesame seeds, a mixture of cinnamon and light muscovado sugar or a combo of finely chopped nuts and fragrant spices. This is also the perfect treat to try out if you have kids around and need a little help molding and rolling the truffles, and of course eating them. 🙂
- 1 cup (80 grams) shredded coconut
- 3/4 cup (120 grams) almonds, soaked for at least 2 hours before using
- 8 dried figs (the softer, the better), coarsely chopped (75 grams)
- 5 tablespoons good quality cocoa powder
- 3 to 4 tablespoons agave nectar or honey
- 1 tablespoon tahini
- a pinch of salt
- shredded coconut, cocoa power, mix of dried flowers for topping
- Mix all the ingredients in a food processor or blender and process until a thick paste has formed.
- Take one or two teaspoons of the mixture at a time and, with your hands, mold the mixture into little balls.
- Coat the balls with the toppings mentioned above. Enjoy!