Chocolate Truffles
These scrummy little treats are the perfect with a cup of coffee.
Ingredients
Half a cup of maple syrup
Quarter of a cup of oil
One teaspoon of salt
One tablespoon of vanilla essence
One tablespoon of gelatine
Two heaped tablespoons of cocoa powder
One cup of dates
One cup of almonds
Half a cup of desiccated coconut
Extra desiccated coconut for rolling truffles
Instructions:
Combine the maple syrup, oil, salt and gelatin in a saucepan. Whisk together.
Over a low heat, cook the mixture until it turns into a thick sauce.
Add the dry ingredients.
Continue cooking over a low heat, turning the lump constantly to avoid burning the mixture. When the mixture is holding together nicely, dump the mixture onto a piece of baking paper. Squish the mixture out into a flat sheet with the back of a spoon. Cover with cling wrap and allow the mixture to cool for about thirty minutes.
When the mixture has cooled enough to handle, cut it into cubes and roll into balls (it makes about ten to twelve nice sized truffles, but you can make them any size you like).
Fill a bowl with desiccated coconut and roll the truffles around in the coconut.
Return the truffles to the fridge to set for another hour. They will be delicious. They also make a rather nice gift.
