Fruit and nut truffles

Sophie Barclay

Ingredients

200 g	Unsalted butter
150 g	Blanched almonds (Main)
2 Tbsp	Honey
250 g	Almonds, organic or other nut butter
80 g	Raisins, to taste, chopped into small pieces (Main)
2 Tbsp	Cocoa powder
200 g	Desiccated coconut, unsweetened

Directions

1. Preheat the oven to 180C.
2. Place the nuts on a baking tray and roast in the oven for about 6–10 minutes. Watch carefully so that they don't burn.
3. Remove, and set aside to cool, then chop into small pieces.
4. Now melt your butter and honey in a saucepan over a gentle heat, stirring until thoroughly combined.
5. Add the nut butter and stir again until fully mixed. Add the raisins, chopped roasted almonds and cocoa powder and stir well.
6. Pour the mixture into a bowl and chill for 45 minutes in the fridge, giving the mixture time to firm up.
7. Take small amounts of the mixture and roll into balls (depending on the size you like), then roll them in the coconut to coat thoroughly.
8. Store in the fridge until ready to eat, or freeze until required.