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White chocolate truffles with cherry, coconut and hazelnut

White chocolate truffles with cherry, coconut and hazelnut

Makes 15 balls

 

75g pitted fresh cherries

1 tbsp brandy or Kirsch liquor

50g ground hazelnuts

90g pitted madjool dates

1 Tbsp cocoa powder

4 tbsps desiccated coconut

2 tsps coconut oil

150g white chocolate finely chopped

4 tbsps dehydrated fruit powder like cherry, raspberry or strawberry

 

1.  Place the cherries, brandy, hazelnuts, dates, cocoa, coconut and coconut oil in a food processor and blend until very smooth.  Roll out the balls, place on a tray and freeze until firm.

1.  Place the chocolate in a glass bowl and microwave for 1 minute until smooth.  Stir well.  Line a small tray with non-stick baking paper.  Using a toothpick, dip each ball into the chocolate, and shake off the excess.  Place on the tray and sprinkle with the fruit powder.  Repeat with the other truffles.  Refrigerate when done until firm, about 10 minutes.