We are delighted to bring you this wonderful recipe by our talented guest blogger Ella Stanley. Ella has created a set of recipes using tasty Booja-Booja chocolate truffles and Ice Cream Altnernative and we can’t wait to share them with you on our blog over the coming months. You can see more of Ella’s impressive work on her website.
January is the month for new beginnings, best intentions and undiscovered energy. However… for those amongst us who struggle to leap out of bed and suffer from the 4 o’clock slump I’ve created a delicious recipe using delightful Booja-Booja Around Midnight Espresso Chocolate Truffles to help beat those January blues without causing havoc to any New Year’s resolutions.
3 Booja-Booja Around Midnight Espresso Chocolate Truffles
8 Medjool Dates
A generous 1/2 cup of Almonds
Ground Almonds for rolling
Place all the ingredients into a food processor and blend until a large, thick gooey ball has formed. Your mixture should be sticky enough to mould but if it’s sticking to your hands and impossible to roll you’ll need to add in some extra ground almonds. I’d recommend adding a tablespoon at a time to avoid overdoing it. Once you’ve reached your desired consistency divide the mixture into equal portions and roll it into small balls. Place them onto a plate and store in the fridge for up to ten days.
I often grab one from the fridge on the go, however when I have a little more time on my hands I’ll serve it with fresh and aromatic Columbian coffee.