Recipe thanks to Tracey Loughran, our in-house Naturopath and Taste Success Director
These truffles are a beautiful colour, and present a nutty, zesty flavour hit alongside meat-based or vegetarian Christmas dinners. Like a combination between a chutney and stuffing.
1/4 cup Brazil nuts
1/4 cup ground flax seed
1/4 cup sesame seeds
3/4 cup almonds
sea salt to taste
1 tbsp tahini
1 tbsp basil
1 cup sun dried tomatoes (well drained)
5 tbsp olive oil
4 tbsp lemon juice
1 tbsp Balsamic vinegar
1. Soak the drained tomatoes and chopped dates in water for roughly half an hour.
2. Blend the dry ingredients (nuts, linseed, salt) until a crumb (rough, not fine).
3. Drain the tomatoes and dates and add them to the mix, blending lightly, then add the remaining ingredients (tahini, basil, olive oil, lemon juice, balsamic) until sticky.
4. Roll into shapes and pop into the fridge on a plate. To serve them, you can sprinkle them with pepper, or finely chopped herbs.