Fig & Ginger Truffles

Truffles are delicious yet nutritious treats that can be ideally prepared to gift your loved ones on any special occasion.

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These truffles are made of nuts, dry fruits and dark chocolate that are rich sources of vitamins, minerals & anti-oxidants; dark chocolate is good for healthy heart & brain.

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I have prepared truffles using powdered nuts like almonds, cashews and pumpkin seeds and also used dates & figs as binders, dates as natural sweetener, cardamom for its sweet flavor, candied ginger flakes for its spicy taste & for improved digestion. These chocolate coated truffles act like protein-rich energy balls and may be packed as a mid-morning snack for children. Now the recipe for delicious & healthy truffles:

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Yields: 7 truffles

Ingredients:

For truffles:

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For chocolate covering:

  1. Semi-sweetened dark chocolate – 150 gram
  2. Coconut oil – ½ tsp

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For garnishing:

  1. Chocolate sprinkles
  2. Edible rose petals (finely chopped)
  3. Dessicated coconut
  4. Pistachios (chopped)

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Procedure:

  • Toast almonds for 10 min. at 180 deg (or you may dry roast them on stove top) & keep aside.

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  • Microwave figs & dates for 30 seconds (alternatively you can soak them for few min & drain the water completely) and keep aside.

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  • Grind almonds, cashew, pumpkin seeds & coconut using mixer-grinder into a coarse powder at the lowest speed (or in pulse mode).
  • Transfer powdered nuts to a plate and keep aside.
  • Grind roughly chopped figs & candied ginger flakes along with dates without adding water.
  • Add cocoa powder followed by powdered nuts into the mixer and blend well.
  • Transfer this mixture to a plate and roll them into balls.
  • Refrigerate these balls for 30 min.

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  • Chop dark chocolate bar roughly and microwave at 30 second intervals (it took 90 sec. for me) to melt them (or you may double boil to melt chocolate on stove top).
  • Pour coconut oil into melted chocolate and mix well.
  • Dip truffles one by one into melted chocolate and place them on a baking sheet (parchment paper).
  • Garnish with toppings of your choice immediately and refrigerate for 1 hour.
  • Remove from baking sheet & serve at room temperature.
  • Refrigerate the left-overs (if any) for later consumption.

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Variations:

  • For making nut powder: You can use roasted Bengal gram (fried gram), dried ginger, toasted seeds & nuts like sesame seeds, poppy seeds, melon seeds, chia seeds, flax seeds, peanuts, pine nuts, walnuts, hazelnuts, macadamia nuts, pecans, etc.
  • As binding agents: Sweetened rose petals (gulkand), or any dried fruits/berries, prunes, apricot, raisins, etc.
  • For toppings: You may use one or more crunchy ingredients like palm sugar crystals, sweetened fennel seeds, sugar coated caraway seeds/cumin seeds, any chopped nuts, or toasted seeds.
  • For adding flavour: You can add a pinch of cinnamon, nutmeg, or any spice powder of your choice, or a drop of  rose/ vanilla extract.

The key here is to select the right combination of ingredients so as to make truffles sweet and also to complement one another.

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107 Comments Add yours

  1. Those are absolutely stunning! And they sound delicious! 😀

    1. Megala says:

      Thank you !

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