Easy Christmas Fruit Mince Truffles
While I used dark chocolate in this recipe, you can use refined sugar-free dark chocolate (sweetened with coconut sugar or nectar), or make your own shell using 20g melted cacao butter, 1 tablespoon cacao powder, pinch vanilla powder and 10 stevia drops mixed together which will stay set at room temperature.
For the fruit mince filling:
- ½ cup sultanas
- 3 Medjool dates, pitted
- 2 teaspoon teaspoons dark rum or 1natural rum essence
- ½ teaspoon vanilla essence
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ginger powder
- Pinch ground cloves
Dark chocolate coating:
- 25 g dark (70% cocoa) chocolate see note for a sugar-free version
- 10 goji berries
Place all fruit mince filling ingredients in a small bowl of a food processor and process until the filling resembles playdough consistency. Scoop out about ½ tablespoon of the mixture and roll into balls. Place in the fridge.
Meanwhile, melt chocolate (or make your own, see head note). Roll each ball in the chocolate and place on a piece of baking paper. Top each with a goji berry and place in the fridge for 15 minutes to set.