75g pitted fresh cherries
1 tbsp brandy or kirsch liquor
50g ground hazelnuts
90g pitted madjool dates
1 tbsp cocoa powder
4 tbsp desiccated coconut
2 tsp coconut oil
150g white chocolate, finely chopped
4 tbsp dehydrated fruit powder, like cherry, raspberry or strawberry
- Place the cherries, brandy, hazelnuts, dates, cocoa, coconut and coconut oil in a food processor and blend until very smooth. Roll out the balls, place on a tray and freeze until firm.
- Place the chocolate in a glass bowl and microwave for 1 min until smooth. Stir well.
- Line a small tray with non-stick baking paper. Using a toothpick, dip each ball into the chocolate, and shake off the excess. Place on the tray and sprinkle with the fruit powder. Repeat with the other truffles. Refrigerate when done until firm, about 10 mins.