The more time I spend in New Zealand the more I come to realise that ginger is a big thing here, especially in sugary treats. I thought it was just a Jesse thing, but no – it seems to be a Kiwi thing. Just like not wearing shoes. Shoes, it seems are completely optional. I had my first relief teaching day last week and over half the class came in sans shoes, and those who were wearing something on their feet, had jandals on. I told them that at my old school the kids had to wear shoes, they asked me “why?” I told them that if they didn’t the snakes, spiders and crocodiles would surely bite their feet off… That kept them quite.
Anyhow, back to the ginger + carob truffles. We made these bad boys for a music festival we’re going to this weekend. They’re relatively healthy and completely addictive. If you’re not a ginger or carob fan, omit them and add something else like, coffee and cocoa, coconut and lemon, peppermint essence and cocoa, the sky’s the limit.
Takes 15 minutes // Makes about 20 truffles
What went into it
2 cups of almond meal
3/4 cup carob powder
2 tbsp ground ginger
1 tbsp ground nutmeg
6 dates – if you’re using dried dates, soak them in hot water for 10 minutes before using them
2 tbsp melted coconut oil
1/2 cup crystallised ginger, cut into 1cm pieces
Approx 2 tbsp water – I use the water from the soaked dates
Put everything into a food processor and whizz up until the mixture comes together, you may need to vary the amount of water that goes in, if it’s not coming together just add a little bit more.
Form the mixture into balls, place on a tray and refrigerate for at least an hour. Store in the fridge or freezer.