chocolate orange truffles with baobab

recipe  16th March 2016 by

Our friends from aduna.com are on a mission to #makebaobabfamous! Our nutritionist Jess thinks it’s pretty great too, so she whipped up some delicious chocolate orange truffles with baobab…

skip to the recipe
baobab truffles
make baobab famous
make baobab famous truffles
baobab truffles box

ingredients

  • 80 g roasted hazelnuts
  • 90 g blanched almonds
  • 4 tbsp coconut oil
  • 3 tbsp maple syrup
  • 3 tbsp cacao powder
  • 12 tsp baobab powder
  • 1 zested orange
  • 1 tbsp cacao nibs

instructions

Add the hazelnuts and almonds into the food processor and blend until you get a breadcrumb-like texture.

Add the coconut oil, maple syrup, cacao and orange zest and blend. The mixture should now be clumping together. If it isn’t, add another tablespoon of coconut oil.

Roll 1 heaped tablespoon of mixture into golf ball sized balls using your hands and set aside. Repeat for the rest of the mixture.

To decorate, sprinkle the zest of an orange onto a plate and individually roll the balls onto the mixture to give them a coating. Repeat with ground cacao or cacao nibs. Try a combination!

Pop the coated balls in the fridge for an hour/ freezer for 10 minutes or eat them as they are!

order ingredients

add all products to basket
  • roasted hazelnuts

    delicious lightly roasted whole hazelnuts - great for sprinkling, baking and snacking

  • blanched Californian almonds

    pure blanched almonds, the perfect protein kick

  • super cacao powder

    pure Peruvian cacao powder, ground from cacao beans, high in iron, magnesium and copper

  • super baobab

    pure baobab powder, a tropical superfruit that's a source of potassium

Jess with vegetables

By Jess, graze nutritionist.

Our nutritionist extraordinaire, Jess is the creator of our health badges, to help you choose the snacks and boxes that are right for you. Check out everything from Jess on our blog, with recipes and tricks to help you keep making better choices.

view all posts by Jess

more from the graze blog