When I was a child my grandfather sprinkled Rose Hip powder over his yoghurt to treat hip osteoarthritis. Rose hips are rich in C-vitamin, they actually have a higher content than citrus fruits and they also have anti-inflammatory properties. Now the rose hip powder is back in my life. These truffles taste quite different (not as sweet) than the other truffles that we’ve made. David first claimed that he preferred chocolate and chili truffles. But after watching him open the fridge to “just try one more” every 15-minutes since I made these, I’m starting to believe that rose hip powder also contains some kind of addictive substance.
Rose Hip Christmas Truffles
Makes around 15-20
100 g raw cashew nuts
100 g dried unsulphured apricots
4 tbsp ground rose hip powder
2 tbsp extra virgin coconut oil, room temperature
1 tsp ground ginger
0,5 tsp vanilla extract or ground vanilla
0,5 tsp ground cayenne
1 tsp ground cinnamon
1 tbsp cacao powder
1 tbsp rose hip powder
Start by mixing the nuts in a food processor until finely chopped (be careful nut to run them to long). Then add the rest of the ingredients and pulse for about 1 minute or until it forms up like a ball. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes. Then form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball. Roll the truffles in the rolling mixture and place in the fridge for 20 minutes before serving.