Treat yourself and your loved ones with these delightful hibiscus chocolate truffles, made with vegan dark chocolate, macadamia nuts, hibiscus powder and date syrup. The hibiscus powder brings a distinct floral note and a hint of tanginess that perfectly complements the richness of the dark chocolate and the nutty flavour of macadamia nuts. 
Makes: 10 – 12 truffles
Prep time: 10 minutes
Resting time: 30 minutes
Total time: 40 minutes
Equipment
- Food processor
- Large bowl and pot or double boiler
Ingredients
- 150g cup macadamia nuts
- 1tbsp hibiscus powder
- 15ml date syrup
- 15ml coconut oil, melted
- Pinch of salt
- 265g vegan dark chocolate
- Additional hibiscus powder or dried hibiscus flowers for topping (optional)
Method
- In a food processor, combine the macadamia nuts and hibiscus powder. Pulse until the nuts are finely ground and the mixture is well combined.
- Add the date syrup and melted coconut oil to the food processor. Continue to process until the mixture becomes smooth and starts to clump together. It should be slightly wet.
- Add a pinch of salt. Pulse until everything is well combined and forms a thick, smooth dough. Transfer the mixture to a bowl and refrigerate for about 15 minutes to firm up slightly.
- Once the mixture has chilled, use a small spoon or a melon baller to scoop out small portions (about 13g each) and roll them into balls. Place the balls on a plate or parchment-lined baking sheet and refrigerate for about 15 minutes to firm up further.
- While the truffle balls are chilling, melt the vegan dark chocolate in a double boiler, stirring until smooth.
- Dip each chilled truffle ball into the melted chocolate, coating it completely. Use a fork or spoon to lift the truffle out of the chocolate, allowing any excess chocolate to drip off, then place it back on the parchment-lined baking sheet.
- Sprinkle some hibiscus powder or dried hibiscus flowers on top of each truffle for decoration (optional)
- Once all the truffles are coated, return the baking sheet to the refrigerator to allow the chocolate coating to set completely.
- Once the chocolate is set, transfer the truffles to an airtight container and store them in the refrigerator until ready to serve. Enjoy!
Notes:
- Serving tip: Remove them from the fridge about 30 minutes before serving to allow them to come to room temperature and prevent the chocolate coating from cracking.
- Storage: Store any leftover truffles in an airtight container in the refrigerator for up to a week.
- Ingredients: You can purchase hibiscus powder from Aduna.com or Holland & Barrett.
Recipe by Livhuwani
Livhuwani is a food photographer, a recipe creator and a food blogger at Livhuwani.com. Her mission is to encourage more plants on plates while also promoting African indigenous ingredients.
Website: https://livhuwani.com
Instagram:https://www.instagram.com/itslivhuwani
Pinterest: https://www.pinterest.co.uk/itslivhuwani/