Sugar-free Hot Cross Bun Truffles
When it comes to chocolate, I used Loving Earth Dark chocolate - it's a 2-ingredient number that's dairy-free, soy-free and processed sugar-free but you could opt for a 70% cacao dark of your choice or go higher on the percentages if you prefer. Organic wild dried blueberries add that element of dried fruit to the truffles. I tend to go for unsweetened varieties (some, like cranberries, have added sugar or fruit juice concentrate and sunflower oil). You can buy 100% pure dried blueberries from online retailers.
Servings: 8 -10
- 50 g raw cashews
- 50 g dark chocolate of choice, melted see note
- 2 Medjool dates pitted
- 1/2 teaspoon cinnamon
- Pinch ground cloves
- 1/8 teaspoon vanilla essence or powder
- 2 tablespoons unsweetened preservative-free dried blueberries or raisins see note
Place cashews in a small food processor or chopping attachment of a stick blender and process until a smooth “dough” forms, about 10 minutes, scraping down sides as needed. Reserve a pinch of the paste for the crosses.
Add remaining ingredients and process for another minute to blend well. Using your hands, roll the dough into 8-10 evenly-sized balls.
Roll out remaining cashew paste into think strips and place over each truffle to form the cross, press gently into the dough. Refrigerate before serving.
They can be made about a week in advance.