- 1 cup Chantal Organics Roasted Almonds
- 1 cup roasted cashews
- 1 cup apricots
- ½ cup dates
- 2 tbsp Chantal Organics Coconut Oil
- 1 tsp vanilla extract
- 1/2 tsp Chantal Organics Sea Salt Fine
- ¼ cup Chantal Organics Desiccated Coconut
Blitz the dried fruit, nuts and seeds in a blender into a chunky and sticky dough-like consistency. Add the orange, cinnamon and vanilla and pulse a few times to combine.
With wet hands, roll into small balls. Chill them in the fridge for 30 minutes to set.
Melt the dark chocolate over a double boiler or bowl of hot water.
Stick a wooden skewer into each truffle and then dip carefully into the chocolate.
Gently roll in crushed pumpkin seeds and desiccated coconut.
Place on a plate lined with baking paper. Put the truffles in the fridge for another half an hour or so to set.
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