I usually work best during the afternoons. I’m a bit strange that way – I’m not a morning person nor an evening person. I’m somewhere in between. This applies during the colder months. When the weather starts getting warmer, plans like these go loopy and then it’s either late in the evening/well into the night, or insanely early in the morning. So the question I’m currently asking myself is what gave me the idea to start writing at 15.00 hrs? My upbeat playlist on Spotify isn’t even helping. I’m about to resort to slapping myself in the face to try to wake up. Please note: at this very minute it’s 18.26. Yep…p..p..
I find myself channelling Caitlin Moran‘s special power (one of my favourite people on this Earth) to put thoughts into words – eloquence and genius all in one. No success. Moran 1/ Briffa 0.
Following last week’s recipe, I thought that this one is a natural spin-off. This recipe though takes even less time to make and it will involve less washing up. Always a bonus. Those without a dishwasher will understand. I found this little gem in my now-one-of-my-favourite books: Dannii Martin’s Hungry Healthy Happy.
Making cakes or any other kind of sweet treats at home doesn’t need to be complicated nor involve any specialized equipment. Having said that, I’ve not used my cake mixer in ages. You do need a food processor here though and it’s worth investing in one if you intend to make raw truffles on the regular. I didn’t think I would use mine often. It’s perfect for homemade hummus too.
It’s now 19.30….
Drop me a note if you try this. And as always, a special thanks (and congratulations!) goes to Dannii.
- 210g Medjool dates, stones removed
- 160g whole almonds
- 160g unsalted cashew nuts
- 1 carrot, peeled and cut into large chunks
- 1 teaspoon vanilla extract
- 20g desiccated coconut
Tip the dates in a bowl and cover them with boiling water. Leave them for around 10 minutes to soften and drain.
In a food processor tip in the almonds and cashews, and whizz them to a fine floury consistency. Add the dates, carrot and vanilla extract, and blend again until the mixture is finely blitzed. If you see that the food processor is finding it difficult to blitz, your mixture might be too clumpy, so add a little bit more water, enough to loosen it. Take it slow as the mixture has to maintain its adhesion.
Tip this mixture into a large mixing bowl. Spread the desiccated coconut onto a shallow dish.
Using clean hands, form the carrot and date mixture into truffles and roll each one onto the coconut to cover completely. Line a tray with baking or parchment paper and place the truffles onto it. Put the dish in the fridge and leave the truffles to set for a minimum of 2 hours.
Tip: cover the truffles in an airtight container and they will keep for up to 5 days in the fridge.
Perfect for taking with you to a picnic or to a friend’s house as a something sweet after lunch or supper.
(Recipe slightly adapted from Dannii Martin’s Hungry Healthy Happy, Jacqui Small, 2016.)