i posted the recipe on this thread back before xmas as i had to google it to get it back. the original recipe was on a web page which disappeared. here it is. what i usually do is use a mix of almonds, walnuts and hazels. i often dont bother adding the almond butter for the same reason i dont make the truffles very often. i also put in some flaked almonds for texture. i soak the dried fruit in bourbon ( you dont have to use alcohol and you can also use any spirit or liquer you like ), lemon rind, orange rind, lemon and orange juice overnight. then i take some of the raisins, currants and sultanas out. bang the rest of the soaked dried fruit in the blender. blend it up. scrape it out and put it in a bowl. put all the nuts in the blender. blend to a meal. add that to the bowl. add in the flaked almonds, the spices and the whole soaked raisins etc. sometimes i put in some melted coconut oil as well but not too much. it works fine without it. mix it all up. make balls and put in fridge to set. melt 85% choc in a pot over some hot water. dip the balls in. put back in the fridge and try not to eat them all at once. you can put it in a cake shaped tin. let it set and then ice with the almond paste icing below which is nice. the original recipe made a knock off royal icing with creamed coconut and honey i think to go over the almond paste.
recipe below.
• Raw fruit cake
Ingredients:
Cake:
150g walnuts (finely ground)
50g walnuts (lightly crumbled)
125g almonds (finely ground)
60g dates
250g dried apricots
60g raisins
60g sultanas
60g currants
1 tbsp honey
Juice of 1 lemon
1 tsp ground cinnamon
1 tsp ground ginger
pinch ground nutmeg
pinch of ground cloves
90g almond butter
Marzipan:
200g almond butter
3 tbsp honey
1 tsp vanilla extract
1/2 or 1 tsp almond extract



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