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.
Servings: 10
Ingredients
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
Instructions
- 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.
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