These littles balls of deliciousness are a total show stopper and super luxurious – perfect for entertaining, the classic flavour combo of dark chocolate and orange is SUCH a hit with guests!
Suitable for those who follow a GF/DF way of eating. Enjoy!
Ingredients
2c. almond flour
1c. pumpkin puree (can buy in tesco)
1/4 cup nut or seed butter of choice
4 tbsp maple syrup (can also use carob syrup)
Zest grated from 1 medium orange
1 tsp ground ginger
2 tsp organic orange essential oil
140g dark chocolate 80%, broken into pieces
1 tsp coconut oil
2 tbsp nuts of choice (I used pistachios, chopped), sprinkled on top for decoration
Method
Line two large baking trays with parchment paper
In a large mixing bowl, combine the almond flour, ground ginger, pumpkin puree, maple syrup, nut butter and orange essential oil until a dough forms.
Break sections away from the dough to form balls (you should have about 30 truffles). Work fairly quickly with cool hands so to not make the dough warm or stick. Place the truffles onto one of the baking trays and freeze for 15-20 minutes. If the mixture is a little wet, add 1 tbsp extra of almond flour.
Whilst the balls are setting, melt your chocolate. Place the broken chocolate pieces and coconut oil into a glass bowl over a simmering saucepan of hot water, (careful the water doesn’t touch the bottom of the bowl). Melt and stir until smooth.
Retrieve the truffles from the freezer. Using a skewer or fork, poke and pick up each truffle one by one, rolling in the melted chocolate to coat it. Pop the chocolate coated truffle onto the second lined baking tray. Sprinkle the nuts on top.
Pop into the fridge to fully ‘set’ for around 2 hours.
They will keep for 3-5 days in a sealed container