I want to share this beautiful recipe with you, but first I invite you to sit down and read this little ‘love story’ that comes with it!
Last December I was in the fortunate situation to live in an apartment that was filled with a lot of love. My dear roommate and her amazing boyfriend were reunited after being half a world apart for 6 months! It had been (for her)í? ?í? í? ?í? some very dark, cold and sad months and when he came home 1st of December it felt like he brought Christmas home with him. The snow flakes started falling and carried with it jingle bells and happy times in our little cozy apartment! He even got us a Christmas tree – so cool!!
Then one day I wanted to make a little Christmas treat for everyone and I came up with this lovely recipe! And while making these small, delicious truffles it felt like the spirit of love ran from the apartment into the truffles and made them magical 😉 Seriously, just like the movie ‘como agua para chocolate’ (like water for chocolate) – where all the food she makes absorbs her tears, feelings and mood which are passed on into the people who eat it. It was kind of the same with my love truffles. Everybody loved them, they could not get enough and it seemed like people felt a little more in love with Christmas and each other after one bite!
I might be a bit of a romantic, but I really believe that this recipe has been blessed and will forever make people fall in love….. at least with the truffles!
Besides the whole ‘truffle love affair’ what else makes this recipe so special? Well, first of all they are made of 100% natural, organic, super food ingredients! Sweetened with dates and dark rich chocolate. Boosted with raw cocoa, juicy oranges and aromatic vanilla. And filled with hazelnuts, almond and rye flakes! They are incredible easy to make, and they do not need any baking, freezing or a lot of time. You just need a good blender, food processor or mini chopper and you can actually prepare the whole ‘dough’ and put it in the fridge until you’ve got the time to roll up those small truffles!
I have a combination I prefer with orange, cinnamon and cocoa coating, where I make the texture super smooth and the coating velvet soft (hidden agenda: make eating a truffle feel like a really good kiss)! I have included a whole lot of inspiration on how to vary the recipe and make different combination at the bottom of this post.
If you are looking for a little love, a soft kiss or simply a really good “chocolaty” treat, then give these little fellows a chance!
Chocolate & date truffles with orange
Makes 70 truffles Around 40 medium sized soft dates, pitted (600 g)
3,5 oz 70% high quality chocolate (100 g)
1 handful of hazelnuts
1 handful of almonds
3-4 Tbsp rye flakes or rolles oats
Zest and juice from 1 big organic orange
1 Tbsp high quality cocoa powder + 2-4 Tbsp to coating
2 tsp cinnamon
1 vanilla pod, scraped (or 1 tsp ground vanilla)
A pinch of salt
1. Preheat oven to 350í? ?í? í? ?í? °F/175í? ?í? í? ?í? °C. Place nuts on a baking shed and roast for 10 min until golden. Remove peel from hazelnuts by rubbing them. Then place nuts in a blender or mini chopper and pulse until ground.
2. In a blender mix pitted dates and orange juice. Blend until a very smooth cream. Add all of the ingredients except the dark chocolate.
2. In a double boiler melt chocolate and add to the mixture, and mix it thoroughly. Place the date mix in the fridge for a couple of hours or until the next day.
3. Use a tsp and your palms to make perfect round sized truffles and coat them in cocoa powder. When done, eat all of the truffles at once or keep those left in a box or jar and store in the fridge for up to 2 weeks or more.
Variations in truffles
You can vary the truffles quite a lot. In my version I used orange & cinnamon to give them a Christmas twist, and coated them with cocoa powder to keep the soft, velvet texture. I have made some suggestion below on different fillings and coating options and added some of my favourite combinations. If you try a new combination thení? ?í? remember to exclude cinnamon and orange from the original recipe, and add new ingredients instead 🙂
Ground or fresh ginger
Orange juice + zest
Chopped nuts, pistachio, almonds, hazelnuts etc.
Hiprose powder (mixed with cocoa powder – or sprinkled raw on the melted chocolate)
Cocoa nibs & espresso + dark chocolate coating
Pistachio & orange + white chocolate coating sprinkled with pistachio
Ginger + sesame seed coating
Shredded coconut + rosehip-cocoa powder mix to coat (half &half)
Peppermint oil – dark chocolate coating