Thursday, 4 October 2012

Raw chili chocolate truffles and the tooth fairy visits! us!

My baby girl lost her first tooth! What an exciting day it was for her too. This tooth has been wobbly for ages, I mean at least 2 months- nearly three, she's been waiting a loooong time for this event. Being of a wonderful mixed heritage (English, North American and Argentine) she was super lucky to have both the tooth fairy and ratoncito come visit her which totally made her day!

I think it is easy to overlook such important moments in children's life in the western world as trivial. The rituals that mark growing up seem to have been long gone and we forget how much of a big deal this is to a child. To Fia this was HUGE. The grin on her face said it all, and she wanted to chat about this all day long. So we did. We chatted about the different cultures and what they do with their teeth, and we made sure she knew that this was important to us too, that we get it. She really wanted to mark the day with something special, so we tied a ribbon to a tree and she asked for her new tooth to be strong like the tree. A little thing that gave her a lot of joy. What rituals do you guys have in your family when it comes to losing baby teeth? Does the tooth fairy visit or do you do something else?

So, in celebration of Fia's first tooth, I'm posting my recipe for raw chili chocolate truffles- a celebration recipe if ever there was one. I've been keeping these close to my heart for a future recipe book, but really they are too delicious to not share. I hope you enjoy them as much as we do :)

They are best stored in the fridge to firm up a little, but remove them around 30mins before you want to eat them so they are not too cold. They make the perfect after dinner truffle so I usually pull them out of the fridge right before we sit down to eat dinner.


Raw chocolate chili truffles makes 30 (ish!)
Ingredients:
250g cashew nuts
14 meejool dates, pitted and roughly chopped
2 tbsp raw cacao powder.
8 drops of medicine flower vanilla extract (or use the seeds of 1 vanilla pod)
1 tsp mesquite powder (use 1/2 tsp of ground cinnamon if not available)
Pinch of Himalayan salt or fine sea salt
For the dusting:
2 tbsp raw cacao powder
1/4 tsp of ground cayenne pepper- adjust amount to your taste
1/2 tsp ground cinnamon

Method:
In a food processor, blitz the cashews until they are as fine as you can get them. The perfect consistency is when they start almost making a butter at the very bottom but are like ground almonds on top. Give them a stir to remove the smooth part from the bottom of the processor bowl.
Add the cacao powder, vanilla, mesquite (or Cinnamon), and salt, and whizz briefly to combine. Lastly add the chopped dates. Blitz again until the mix starts to come together into a dough. It needs to be mouldable and not too crumbly in texture.
Next make the dusting. Sprinkle the cacao, cinnamon and cayenne onto a tray and mix together with a spoon.
Then take small pieces of the 'dough' and roll them into ball shapes with your hands. Pop them on the tray and roll them around in the coating by tilting the tray in different directions. When they have a nice even coating, remove them to another plate. Keep on going until you have used all the dough and all the truffles are coated.
Put them in the fridge until required!

Such a simple recipe, but really tastes out of this world. You can go crazy with flavours for these truffles too. Try ground cardamon and orange with cacao or mint extract for an after dinner minty truffle or roll them in coconut for a snowy looking winter truffle. Really the combinations are endless!






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