RECIPE ROOM

  • What’s in season in July?
  • What’s in season in May?
  • Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • EDUCATION TOOLS

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish
  • REDUCE FOOD WASTE

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning
  • ABOUT US

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Fig Coconut and Cacao Truffles

    10

    Ingredients

    • 1 cup roughly chopped dried figs
    • 1 cup pitted and roughly chopped dates
    • 1 cup desiccated coconut, plus extra or dusting
    • 1 cup walnuts, chopped
    • 1/2 cup raw cacao powder
    • 1/2 tsp ground cardamom
    • 1 tsp lemon zest
    • 1/2- 3/4 cup coconut oil
    • 2 tbsp each extra raw cacao powder or ground walnuts, for dusting

    Fig Coconut and Cacao Truffles

    I love making little balls of goodness like these. You can use whatever dried fruit and nuts you have in the cupboard, and experiment with different spices. Sometimes I add seeds, LSA, spirulina or barley grass powder.

    Method

    Place the dried fruit in the food processor and process to a chunky paste. Add the rest of the ingredients, leaving the oil until last. Blitz until smooth and glossy.

    Roll the mixture into balls the size of a walnut, then dust in the extra cacao powder or ground walnuts.

    These will keep for months stored in an airtight container in the pantry. Chill if you like a firmer treat.

    **Makes about 20

    Janella’s Wholefood Kitchen by Janella Purcell, published by Allen and Unwin, RRP $39.99 available where books are sold.

    Submitted by
    Janella Purcell

    Tips and Tricks

    • Due to their high oil content, nuts can quickly turn rancid if not stored properly. For long-term storage, it is best to buy unshelled nuts and store them in the fridge for 2 – 3 months.

    • Lemons can be stored at room temperature in your fruit bowl for up to a week – after this time, lemons will begin to dry out and lose their moisture.

    • If you haven’t got time to use up lemons in the kitchen, they also make for a great cleaning supplement in the rest of your house. Rubbing lemons onto aluminium will help brighten surfaces, while mixing 2 tablespoons of lemon with 1/2 cup vinegar and 1 litre of water makes for a natural window cleaner.

    Fig Coconut and Cacao Truffles was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe