Plum pudding truffles
Organisation: Sanitarium Health and Wellbeing
Preparation: 15 minutes
Cooking time: 0 minutes
Serves: 16 Servings (16 balls)
Type of recipe: dessert, Christmas
Recipe
Ingredients
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2 Weet-Bix™, very finely crushed
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1/2 cup raw almonds or walnuts (80g)
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1/2 cup dried plums/prunes, pits removed (90g)
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1/2 cup medjool dates, pits removed (90g)
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1/4 cup orange juice
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1/2 tsp ginger powder
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3 tsp cocoa powder
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pinch salt
To decorate
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50g white chocolate
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red and green glace cherries, or other festive edible decorations
Method
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Place nuts in the bowl of a food processor and pulse to a fine meal. Add dried plums, dates, ginger, cocoa, and orange juice and pulse to a rough puree. Add crushed Weet-Bix and stir to combine.
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Scoop tablespoon measures of the mixture onto a tray. Use clean hands to roll into 16 balls.
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Cut red glace cherries into quarters with a sharp knife. Cut green glace cherries into small pieces, to make ‘leaves’.
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Gently melt chocolate in microwave or a double boiler. Spoon a bit of chocolate over the top of a truffle, then top with one red cherry piece and two green leaves. Repeat with remaining truffles.
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Store truffles in an airtight container in the refrigerator until ready to serve.
Tips
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For smoother truffles, blitz Weet-Bix in the processor on its own, then set aside until needed and continue with Step 1.
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Dark chocolate can be substituted for white chocolate if you prefer. For a non-chocolate option, combine 50g cream cheese with 1 tsp maple syrup, spread a small amount over the top of each truffle before adding decorations.
Nutrition information
Per serve (1 ball)
|
Energy |
369kJ |
|
Protein |
2g |
|
Total fat |
4g |
|
Saturated Fat |
0.9g |
|
Total carbohydrate |
11g |
|
Sodium |
18mg |
|
Fibre |
1.9g |
Carbohydrate exchanges: 1
