Festive Truffles
Makes 15-18 truffles
Homemade truffles are such a gorgeous gift to give and share with friends and family. These are simple to make and are easy to infuse with lovely Christmassy flavours.
Option 1: White chocolate, orange, coconut and macadamia truffles
250g white chocolate
1/4 cup cream
1 tablespoon butter
3/4 cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Macadamia Nuts
Zest of 1 orange
Extra Alison’s Pantry Shredded Coconut for coating truffles
Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, orange zest, coconut and macadamias and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 30 minutes.
Roll heaped teaspoons of chocolate mixture into balls* and then roll in shredded coconut. Store in the fridge for up to 2 weeks.
*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.
Option 2: Dark chocolate, apricot and almond truffles with freeze-dried raspberries
250g dark chocolate (around 62% is good)
½ cup cream
2 tablespoons butter
1/2 cup Alison’s Pantry Ground Almonds
10 Alison’s Pantry Choice Turkish Apricots – diced
Freeze-dried raspberry powder for rolling truffles
Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, ground almonds and apricots and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 1 hour.
Roll teaspoons of chocolate mixture into balls* and then roll in the raspberry powder. Store in the fridge for up to 2 weeks.
*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.
Option 3: Dark chocolate, pistachio and mint truffles
250g dark chocolate
½ cup cream
2 tablespoons butter
1 teaspoon mint essence
¾ cup Alison’s Pantry Shelled Pistachios for filling – roughly chopped
¾ cup Alison’s Pantry Shelled Pistachios for rolling truffles
Place the pistachio nuts into a food processor and blitz for a few minutes until a fine crumb. Set aside until ready to use.
Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, mint essence and pistachio nuts and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and is too hard, simply leave at room temperature for 1 hour.
Roll teaspoons of chocolate mixture into balls* and then roll in the pistachio crumbs. Store in the fridge for up to 2 weeks.
*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.
Reboot your day with this delicious afternoon snack. Made with
Alison’s Pantry Oats, these are sure to keep you full until dinner time.
Click here for the full recipe.
Oat, Hemp Seed & Chocolate Chip Cookies
Makes 12-15 large cookies
These crowd-pleasing cookies are always a good idea! With the delicious goodness of hemp seeds and oats. Pop into lunchboxes or enjoy with a cup of tea for the perfect afternoon tea.
125g softened butter
¾ cup soft brown sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla essence
1 free range egg
¼ cup Alison’s Pantry hemp seeds
1 ½ cup Alison’s Pantry wholegrain oats
1 cup flour (can use spelt, regular or GF flour)
¼ teaspoon baking soda
Pinch sea salt
1 cup dark chocolate chips (we love Donovan’s Chocolate)
Preheat oven to 170 degrees Celsius
Place the butter and sugar into a stand mixer and use a paddle attachment to mix until smooth and creamy. Add the cinnamon, vanilla and egg. Mix until smooth. Add the hemp seeds, oats, flour, baking soda, salt and chocolate. Run the mixer on low to combine well.
Roll tablespoons of dough into balls and place on an oven-proof tray lined with baking paper. Lightly press each ball down with a fork or 2 fingers. Do not flatten completely.
Bake for 15 minutes until golden brown. Place on a wire rack to cool.
Once cooled, cookies can be stored in an airtight container for up to 1 week.
Create these funky Raspberry Bliss Ball Easter Egg Cups for your family and friends this Easter! A decadent crunchy, chocolatey base with Alison’s Pantry Shredded Coconut and Sliced Natural Almonds. Dairy free, gluten free and vegan-friendly.
Happy Easter from the team at Alison’s Pantry!
This perfect afternoon snack is packed full of delicious and healthy Alison’s Pantry nuts. Wonderful enjoyed with a cuppa or as is.
Click here for the full recipe.
This recipe has us drooling! Alison’s Pantry Ground Almonds are the perfect substitute for flour. Not only are Ground Almonds healthier than standard flour but also wheat-free, and makes cakes deliciously moist.
Click here for the full recipe.
With only six ingredients, this mouthwatering dessert is sure to impress family and friends without you having to spend hours in the kitchen. Topped with Alison’s Pantry roasted hazelnuts!
Click here for the full recipe.