½cupcoconut nectaror maple syrup or agave (if coconut nectar is really thick use maple syrup or agave)
¼cupalmond butter, roasted or rawat room temperature
6dropsvanilla essencemedicine flower brand or 1 tsp alcohol-free vanilla extract
5dropscinnamon bark essential oilI use doTerra
1tsppacked fresh grated ginger
¼tspallspice
¼tspground clove
50gshaved cacao pastemelted (yields ¼ cup liquid)
50gshaved cacao buttermelted (yields ¼ cup liquid)
Instructions
Mesquite Orange Almonds
Rinse almonds really well and strain.
Add all ingredients in a food processor fitted with an S blade and process until a chunky texture is achieved. (Don’t worry about processing them too small as you will need to process them again when dry.)
Place on a lined dehydrator tray and dehydrate at 115 F for approximately 24 hours until completely dry.
Remove from dehydrator, place in an opened container and place in freezer for 10 minutes. This will provide optimal crunch and cool them.
Process in a food processor fitted with an S blade until a small chunky texture is achieved. You will be using this to roll your truffles in.
Storage: Sealed container or freezer bag in freezer for 3 months.
Ginger Spice Truffles
Using a Vitamix, blend all ingredients except cacao paste and cacao butter until combined. Start on low and increase to high speed. No need to blend for a long time, just until combined.
Add melted cacao paste and butter and blend for a few seconds. Remove blender from base and continue to combine by hand, stirring with a spatula. Mixture will be really thick; this is the desired result.
Place in a shallow, sealed container and set-in fridge overnight or for 6 hours.
Using a melon baller or small spoon form small even balls also using your hands to roll and form them. Put in freezer for approximately 20 minutes to really cool before covering them in chocolate.
Enrobe in melted dark chocolate and garnish with mesquite orange almonds. Use dark chocolate recipe here: https://crystaldawnculinary.com/autumn-gold-chocolate-bars/
Storage: Fridge for one week or freezer for 1 month.
Notes
To get the recipe for my dark enrobing chocolate go here: https://crystaldawnculinary.com/autumn-gold-chocolate-bars/Store ready made truffles in a sealed container in the fridge for one to two weeks or freezer for months.If you don't have a dehydrator, you can dry the almonds in your oven on the lowest temperature setting.