Ingredients
40 piece(s)
Truffles
- 170 g almonds, raw, (1 cup)
- 10 medjool dates, (180g pitted)
- 65 g Desiccated Coconut, (1 cup)
- 20 g Cacao
- 10 g instant dandelion tea granules, (Symington's of Scotland - 2 Tbs)
- 10 g vanilla extract, (2 tsp)
- 50 g coconut oil, warmed or melted a little
- pinch salt
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6
10min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Place almonds into "Closed lid" and mill for 10 sec / speed 9
Add remaining ingredients and blitz for 20 sec / spped 7
Roll tablespoon amounts into truffles by first squeezing in your hand to compact, then forming a ball by rolling between palms.
Roll truffles in extra cacao or extra dessicated coconut.
My favourite truffle covering is a mix made from seeds. Equal parts: petita, sunflower, sesame and linseed ground together.
Accessories you need
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Spatula TM5/TM6
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Tip
Dandelion has great nutritional qualities, known for its goodness for the liver.
These truffles can be nut-free if the almonds are replaced with seeds (I like sunflower and pepitas together).
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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