Choco Date Truffles

Ingredients:

• 12 Medjool dates, pitted
• 120 g Ausha cacao nibs
• 3 tbsp almond butter or pistachio butter
• 2 tbsp chopped pistachios
• 1 tbsp desiccated coconut
• 1 tsp rose petals, crushed
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1 tsp coconut oil, optional for smoother melting

Method: 

Prepare the dates. Slice each date on one side and remove the seed if not already pitted.
Make the filling. Mix the almond or pistachio butter with a tiny pinch of sea salt and cinnamon. Stuff the dates. Fill each date with about 1 teaspoon of the nut butter mixture.
Chill briefly. Put the stuffed dates in the fridge for 10 to 15 minutes so they firm up. Melt the cacao nibs gently in a bowl over hot water. Add the coconut oil if you want a glossier finish. Dip the dates and coat each stuffed date in the melted cacao using two forks or a spoon.

Before the coating sets, sprinkle with chopped pistachios, coconut, rose petals, and a few flakes of sea salt. Set the coating. Place on baking paper or a tray and chill for 20 to 30 minutes until firm.

Keep them slightly cool and serve as premium truffle-style bites. Add a tiny drizzle of extra cacao on top in thin lines, or a touch of edible gold dust for a luxury finish.

Shop Ausha's Cacao Nibs here: https://ausha.co.uk/products/organic-cacao-nibs?_pos=2&_sid=b9c387ea1&_ss=r