Last night I made Nigella's chocolate cheesecake for Jen's birthday. I didn't have any but everyone seemed to like it. It hasn't all been deprivation for me. I was speaking, electronically, to Tricia the other night and she mentioned some truffles that are not only delicious but actually have some nutritional value. I wasn't able to let it go so I walked to the shops at lunch and bought the wherewithal to make them.
The recipe came from here though I fiddled with it a little bit. Don't be put off by words such as vegan and raw (not that there is anything wrong with those ;)) these are scrumptious. Sorry, I forgot to weigh the ingredients to make the recipe more friendly for antipodean types. They are called gingerbread truffles but I confess that even though I doubled the amount of ginger in them, I couldn't really taste it.
1 cup almonds
1 cup walnuts
1/4 cup sultanas
1 cup pitted prunes
1/2 cup dried dates
zest from 1 orange
2 teaspoons of ginger
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
150 g dark chocolate, melted
1. Combine all ingredients in a food processor and process until mixture can be formed into balls.
2. Form into balls and place on a lined tray. Freeze for at least an hour.
Melt chocolate and dip the frozen balls to cover before putting back on the tray. Refrigerate until set.