Poppy Murricane founded Rawnchy desserts and now produces all-natural and uncooked tasty treats which can be found in Glasgow cafes like Piece in Finnieston. Her pretty, healthy cakes recently won Best Product at The Scottish Speciality Trade Show. Here, she shares with us one of her favourite recipes.
Rawnchy desserts’ chocolate coconut truffles recipe
Serves: approximately 15 truffles
125g medjool dates, pitted and soaked in lukewarm water
50g raw almonds
Ground 30g gluten-free oats
Ground 35g desiccated unsweetened coconut
4 tbsp coconut oil
Melted 35g raw cacao powder
Pinch of pink Himalayan sea salt(optional)
Splash of water
1 tsp pure vanilla bean paste
30g desiccated coconut (for topping)
Place the dates in a bowl and cover with lukewarm tap water. Leave them to soak overnight, or for a minimum of two hours before using (soaking the dates makes them mooshy and easier to blend). Once soaked, drain the dates before continuing.
Put the nuts into a food processor and grind into a fine powder. Then add the oats and continue to blend until they are a fine powder too.
Add the dates, desiccated coconut, coconut oil, cacao powder, vanilla bean paste, water and salt (if you are adding a pinch).
Blend well, scraping down the sides as needed, until a sticky dough forms. Depending on your food processor, you may need to add a small amount of water to help it along, but try not to add any more than is necessary. The longer you blend, and the more powerful your food processor, the smoother the dough will become, and the softer your truffles will be.
For firmer truffles, blend just until the mixture holds together when rolled into a ball between your palms. For softer truffles, continue to blend until the dough is very smooth and sticky. If the dough becomes too sticky to roll into balls, place it in the fridge or freezer for a few minutes.
Getting your hands slightly damp before rolling will help too. Roll the dough mixture into 23-24g weight balls, and place on a plate or baking sheet.
Roll in the desiccated coconut set aside for the topping and then store in an airtight container in the fridge for up to several weeks – possibly longer, though I usually run out by then – or in the freezer indefinitely.