It’s all about da dates, ’bout the dates…….no treble, yes, it’s all about the dates. You guessed it, the star of this recipe are dates…and my favourite superfood Maca. When you combine these together you get this kind of caramel toffee flavour, a lovely soft texture and amazing sweetness . Can you see how much I love these chocolate covered caramels? Loads!
Back to dates. The best dates you can get are Medjool dates which have a bit of a wrinkly skin, but are very plump and glossy, they are also so soft and sweet, but bloomin expensive! I buy them only as a treat, not for baking or cooking. Dates are a great source of potassium, fibre, vitamin C and a guaranteed sugar cravings killer. They are high in sugar, but it is natural sugar. For this recipe I used the normal variety of dates , not the very dried ones though as I found those a bit tasteless. Anyway these truffles are so easy to make you could make them blindfolded (but please don’t!)
- 1 cup pitted dates
- 2 tbsp Maca powder
- 1/4 cup raw cacao
- 1/4 cup melted coconut oil (I used Coconut Merchant)
- 1 tbsp brown rice syrup, raw honey or maple syrup
- First of all boil some hot water and soak the dates for 15 min.
- Drain them, put in the food processor along with Maca powder and start whizzing them up while scraping down the edges of the food processor as you go. You could add one tbsp of water to helping creating a paste.
- Next line your freezer proof dish with alu-foil or clingfilm. Wet your hands and roll the date paste into balls. Pop in the freezer for 10 min.
- In the meantime mix together coconut oil, cacao and rice syrup over a low heat. Take the balls out of the freezer, place on a teaspoon and dip in the chocolate mixture. Repeat one more time until all the chocolate is used up. Be quick as the chocolate thickens very quickly.
- Transfer back to the freezer and let them to set and harden for about 30 min.
They keep in the fridge for a week, around a month in the freezer and no time at all on the table!