The weather here this past week has been seriously crazy – super hot followed by really cold, and lots and lots of rain. Melbourne’s weather has a reputation as being changeable, but this past week has been stranger than most.
I have found that lots of people I’ve been talking to are really struggling with these huge changes in weather. Our bodies just don’t seem to know what to do with it, how to comprehend what time of year it is, when to sleep, what to eat. Our cravings have been matching the weather – all salads and fresh, juicy things when the weather is hot, and back to big warm bowls while waiting out the rain. Everyone is tired, and I’ve heard myself (and everyone) saying that it feels like we all need to go back in to hibernation. I’ll admit I’ve been having more than my share of cups of tea and coffee, just to keep going…
So whilst the beginning of last week I was thinking about fresh, summery things to eat, these past few days have been all about comfort food again (I’m going to have to get back to all that lettuce and watermelon in the fridge soon though…)
Here is a little recipe which may be applicable for whichever kind of weather you’re having right this minute. Chocolatey, with nuts and a little sweetness for that comforting factor and no bake, just incase the weather is hot.
No-Bake Nut Truffle Squares
These are rich bites that feel like a treat, but are only filled with good things. Nut butter, coconut oil and dried fruits. I really like the addition of activated buckwheat for the extra crunch, as well as the toasted almonds and pepitas. You can use a different puffed grain if you like, the original recipe from Green Kitchen Stories uses puffed quinoa, which I’m sure would be tasty and make them grain free, as well as perhaps making a ‘neater’ little square – I had puffed brown rice on hand, which is always a hit with the kids.
The chocolate on top really is optional – the squares are very tasty without, the dark chocolate just adds a little extra something and makes them look extra pretty. Go as you feel, with chocolate or without.
I haven’t tried it, but I think if you rolled the mixture into little spheres and let them set in the freezer before dipping them in chocolate they could make a very fine truffle – perhaps even better if you used hazelnut butter to make them like a healthy Ferrero Rocher. Perfect for a little edible Christmas present…
No- Bake Nut Truffle Squares
adapted from Green Kitchen Stories
Makes 20 squares
1 cup nut butter
2 tablespoons coconut oil
5 medjool dates, seeds removed
5 pitted prunes, finely chopped
1/2 cup toasted pepitas
1/2 cut toasted almonds, roughly chopped
1/4 cup currants, sultanas or dried cranberries
1/2 cup puffed brown rice (or your favourite puffed cereal)
1/4 cup buckwheat groats
1 heaped teaspoon ground cinnamon
1/2 teaspoon mixed spice
pinch of salt
150g dark chocolate 70% (optional)
Line a 20cm square tin or a slice tin with baking paper. Set aside.
In a small saucepan gently melt together the nut butter and coconut oil. Add the dates and mash with a fork, then add the chopped prunes and stir over low heat for a minute or two until well combined.
Add all of the other ingredients, except for the chocolate, into a medium sized bowl and stir until well mixed. Tip in the nut butter mixture and stir until well combined.
Pour into the prepared tin and press the mixture down to flatten. Pop in the freezer for half an hour.
Melt the chocolate in a small bowl set over simmering water, making sure the bottom of the bowl doesn’t touch the water.
Pour the melted chocolate over the slice base and allow to set in the freezer for 10 minutes.
Cut the slice using a hot knife, rocking it back and forth gently over the chocolate to help prevent it cracking.
Store the slice in a container in the freezer for up to a month.
No-Bake Nut Truffle Squares
(No Ratings Yet)
Loading...Ingredients
- 1 cup nut butter
- 2 tablespoons coconut oil
- 5 medjool dates, seeds removed
- 5 pitted prunes, finely chopped
- 1/2 cup toasted pepitas
- 1/2 cut toasted almonds, roughly chopped
- 1/4 cup currants, sultanas or dried cranberries
- 1/2 cup puffed brown rice (or your favourite puffed cereal)
- 1/4 cup buckwheat groats
- 1 heaped teaspoon ground cinnamon
- 1/2 teaspoon mixed spice
- pinch of salt
- 150g dark chocolate 70% (optional)
Instructions
Line a 20cm square tin or a slice tin with baking paper. Set aside.
In a small saucepan gently melt together the nut butter and coconut oil. Add the dates and mash with a fork, then add the chopped prunes and stir over low heat for a minute or two until well combined.
Add all of the other ingredients, except for the chocolate, into a medium sized bowl and stir until well mixed. Tip in the nut butter mixture and stir until well combined.
Pour into the prepared tin and press the mixture down to flatten. Pop in the freezer for half an hour.
Melt the chocolate in a small bowl set over simmering water, making sure the bottom of the bowl doesn’t touch the water.
Pour the melted chocolate over the slice base and allow to set in the freezer for 10 minutes.
Cut the slice using a hot knife, rocking it back and forth gently over the chocolate to help prevent it cracking.
Store the slice in a container in the freezer for up to a month.
Notes
• gluten free • sugar free • vegan •
If you love the no-bake slice idea, and want another recipe that would be perfect for the holiday season check out my family’s all-time favourite Chocolate and Tahini Caramel Slice
No Comments