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Sunday Magazine Recipe: Raw cocoa and prune truffles with pistachios

All you need to make these babies is a food processor, a few ingredients and a desire for something rich and decadent, but relatively guilt free. They last for ages, give you a burst of energy and satisfy your sweet cravings, any time of the day. 

Makes around 12 large truffles

1 cup Brazil nuts
1 cup pitted prunes
⅓ cup good quality unsweetened cocoa powder
3 tablespoons almond or coconut milk 
2 tablespoons maple syrup

For rolling:
½ cup finely chopped pistachios

Using a food processor, blitz the Brazil nuts until a coarse flour is formed. It doesn't matter if there are still some chunky pieces. Add the prunes and blitz again. Add the remaining ingredients and continue to process until the mixture starts to come together to form a malleable dough. Wet your hands slightly and begin to form into golf-ball-sized truffles. 

In a separate bowl, place the finely chopped pistachios. Roll the balls in the pistachios until coated and place on a baking tray lined with baking paper. Allow to firm up in the fridge for an hour.

Store in the fridge in an airtight container for up to 10 days.


This recipe was originally published in the Sunday Star Times, August 27th, 2016.

Photography: Emma Boyd