As a self-confessed ‘sugar addict’, I can (and do) quite happily eat jam straight from the jar and would take candy from a baby without batting an eye. But, alas, nobody can dispute Shakira when she reminds us that ‘Hips Don’t Lie’. Cakes and bakes and chocolate sauce do not a skinny girl make, so I’ve sought out an alternative for my sweet tooth.
My practically guilt-free nod to chocolate truffles use natural sugars for a pretty pick-me-up that’s tasty enough (and petite enough) to serve up with a coffee after a three-course meal. Plus, they’re gluten-free, dairy-free and Paleo-friendly to boot – Shakira would approve.
Fruit and nut truffles
20g pecans
40g walnuts
100g dates
1tbsp cocoa
1 tbsp honey
3tbsp desiccated coconut
Nice and simple – pop the pecans and walnuts into a food processor and briefly blitz. Add the dates, cocoa and honey and mix until combined. Put the desiccated coconut onto a plate. Take heaped teaspoons of the fruit and nut mixture, roll into a ball then roll in the coconut to coat. Enjoy, virtuously.
