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Nourishing chocolate truffles

These sweet treats are a nutritious alternative to the mountains of cheap chocolate offered in supermarkets at this time of year!


  • 50g almonds

  • 50g walnuts

  • 1 or 2 fresh figs, finely chopped

  • 2 fresh strawberries, finely chopped

  • 5 fresh mint leaves, finely chopped

  • 100g dark cooking chocolate, for coating

These quantities should produce approximately 15 truffles, depending on how large you make them.

Instructions: fruit and nut centre

  • Finely chop or blitz the almonds and walnuts together and place in a mixing bowl.

  • Add the chopped strawberries, fig and mint leaves and combine the ingredients by hand or with a spoon, until the mixture sticks together.

  • Using a teaspoon for shaping and measuring, form the mixture into small, bite-sized balls.

  • Place the truffles in a container lined with baking paper, making sure they do not touch each other, and refrigerate for at least one hour.

Instructions: chocolate coating

  • Melt the chocolate.

    • To melt the chocolate in a microwave: Chop the chocolate into small pieces, place in microwave-safe bowl and microwave at 70% power for a minute. Remove the chocolate and give it a stir, then continue to microwave in 30-second blasts (stirring frequently) until the chocolate has fully melted. Keep a careful eye on your chocolate, as it’s easy to overcook chocolate in a microwave.

    • To melt the chocolate on the stovetop: Add chopped chocolate to the top of a double boiler over barely simmering water. (You can create your own double boiler by placing a metal bowl over a saucepan, making sure the bottom of the bowl doesn’t touch the water in the pan). Stir gently and frequently until the chocolate has completely melted, using a heat-safe rubber spatula to scrape the sides of the bowl as you stir.

  • Coat the truffles in a layer of chocolate by dipping them in the melted chocolate, using a skewer or a small fork to hold them, and allow any excess to chocolate to drain back into the bowl. (Alternatively, you can spoon the chocolate over the truffles.) Place the chocolate-coated truffles on a tray lined with baking paper and leave them to set. We suggest refrigerating your truffles prior to serving, particularly in warmer climates.


  • To reduce your chocolate intake even further, try coating the truffles in cocoa instead. Simply roll your truffles in a bowl of cocoa (approx. 20g should do them all) until they are completely covered just before serving.

  • The truffles will keep for a few days if stored in the refrigerator in an airtight container (if you can wait that long to eat them!).


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