RECIPE: Cacao and almond truffles with coconut yogurt
250 g (8 oz) skin-on almonds
250 g (8 oz) medjool dates, pitted
1 dessertspoon raw cacao powder
2 dessertspoons coconut palm syrup
Using a food processor, thoroughly blend all the ingredients to a sticky
but course texture. If the mixture is too dry you can either add a couple
more dates or another dessertspoon of coconut syrup. Once the desired
consistency has been obtained, stop the processor making sure to clear
To roll into truffles, simply take a teaspoon of the mixture and, using your
clean hand, roll into a ball. Place in a mini paper pastry cases ready for
the strawberry coulis.
Ingredients for the coconut yogurt and strawberry coulis:
This recipe can be made either with fresh coconut flesh and water, or a
good quality organic coconut cream. Prepare the equivalent of 700 ml (24
fl oz) of coconut cream.
In this case I have used:
700 ml (24 fl oz) coconut cream
6 capsules of dairy free probiotic
500 g (16 oz) hulled strawberries
Method for the coconut yogurt and strawberry coulis:
Empty the coconut cream into one large clean glass jar.
Stir in the powder from probiotic capsules (twist the ends of the capsules
to open) thoroughly whisking the powder through the coconut cream.
Set aside in a warm space with the top covered with muslin cloth for 3-4
days until the mixture takes on a yogurt consistency and taste.
Once you see the cream start to thicken, pop the jar into the fridge for a
few hours and it will firm up even more, taking on a yogurt like
consistency. This will keep in the fridge for up to a week.
Pulse the strawberries in a small blender to create your coulis. Serve
individual portions of yogurt and a teaspoon or two of strawberry coulis
over the top of the cacao and almond balls.
Add to a morning fruit salad, smoothies or mixed with your favourite