Games will pause, conversations will halt and mouths will hang open when you bring a tray of these stunning treats into the room. What’s more, they freeze well, so make a big batch and keep a small stash in the freezer. Bring them out for an after-dinner treat anytime – the perfect ‘here’s one I made earlier’ dessert!
For the filling:
75g (2¾oz) dates, pitted
40g (1½oz/¼ cup) raw pecans
1½ tbsp raw cacao powder
For the ‘white’ chocolate:
60g (2oz/scant ½ cup) raw cashew nuts
200g (7oz/scant 1 cup) raw cacao butter
1 vanilla pod (vanilla bean), split and scraped
1½ tbsp agave sugar
24 dried rose buds or petals (one per chocolate)
First, make the filling. Soak the dates for 30 minutes in warm water then drain. Blend in a food processor with the pecans (you want small chunks of nut) and cacao powder. Set aside in a bowl while you make the ‘white’ chocolate. To make the ‘white’ chocolate, soak the cashews for 30 minutes in water then drain. Melt the raw cacao butter in a heatproof bowl over a pan of simmering water, or in a bain marie, along with the seeds from the vanilla pod (vanilla bean) and then leave to cool for 10 minutes. Put the melted cacao, cashews and agave sugar in a high-speed blender and blitz until very smooth – you now have some ‘white’ chocolate. (You will need a high-speed blender otherwise the cashews might be too chunky. If you don’t have one, you could buy the same weight of white cashew butter and blend this with the cacao butter and agave sugar.)
In a silicone ice-cube tray or chocolate mould, pour enough of the chocolate mixture to cover the bottom of 24 moulds; don’t put too much in as you need to be able to fill them. Pop in the freezer for 15 minutes to set. Remove from the freezer and add about ⅛ tsp of the filling into the centre of the mould then pour more white chocolate on top, so that it goes around the filling and over the top. Then, push a rose bud into the top of each one and return to the freezer for 30 minutes to set. Pop them out of the moulds and enjoy watching your guests demolish them.
Recipe from the Honestly Healthy Cook Book, available to buy here