This is a super quick and easy recipe. I completely forgot that I promised someone a box of my own confections. Thank goodness I had all I needed, box, silk paper and ribbon included.
There was no time to make the ganache so I left the chocolates "naked". I used activated nuts and my homemade raw candied orange peel. No sweetener of any kind was added. The only sweet things used in this recipe were dates and dried apricots.
To activate nuts soak them overnight in purified water with a tiny pinch of Celtic sea salt. When ready, rinse the nuts thoroughly and dehydrate them for about 12 hours at 115°F.
Ingredients:
- 1 cup walnuts
- 1 cup hazelnuts
- 1/2 cup pecan nuts
- 3 medjool dates (seeds removed)
- 1 cup dried apricots (seeds removed)
- 1/2 raw cacao
- 1 tsp orange zest
- 1/2 lemon zest
- 1/2 tsp freshly ground black pepper
- 1 tsp cinnamon
- 2 tsp ground cloves
- 1/4 ground allspice
- 1/8 tsp nutmeg
- 1/2 tsp Celtic sea salt to balance the flavors
- 1Tbsp minced raw candied orange peel
- 1/2 melted raw cacao butter
garnish
- thinly sliced raw candied orange peel
Method:
- In a food processor pulse blend the nuts. Add the medjool dates and apricots, and blend until well combined. I love the slightly crunchy texture, you may want to blend for much longer to get a smoother mass.
- Add lemon and orange zest, minced candied orange peel, raw cacao, salt and spices, and process until the mass begins to stick together. At this point you may want to adjust the taste. Add more spices, if needed.
- Pour in melted cacao butter and process until well combined. When you notice that the mass is turning to a large ball, the mass is ready.
- Transfer the chocolate mass into a bowl. Cover the bowl and allow the mass to rest for 15 to 20 minutes.
- To make the chocolates use 1 tablespoon of the mass and roll it between your palms. You may want to wear food safe gloves. I was able to make 25 chocolates.
- Garnish ready chocolates with slivers of candied orange peel or chopped nuts if you prefer. Enjoy these goodies in good company!
Tip: You can roll each chocolate in raw cacao or in chopped nuts. If you have the ingredients and time allows, you can make raw ganache and dip each chocolate in it. When ready, garnish each chocolate and use individual chocolate paper cups for presentation.
These chocolates are perfect as a gift. They make great hostess gifts to your visitors and are also perfect at the end of a big dinner. Store them in airtight glass container in your refrigerator. Remove from fridge 10-15 minutes before serving. If done properly, they will store for at least one week.
Recipe for homemade raw candied orange peel here
Wishing to those who celebrate a very Merry Christmas! Happy Holiday Season to all!
In radiant health, passionately raw - Dominique
Dominique Allmon©2024