Tandoori Spiced Dark Chocolate Truffles
150 g dark chocolate (70-90% cocoa)
100 g medjool dates, soaked in 1/4 cup of hot water
1/2 cup dry unsweetened coconut, shredded
1/2 cup raw cocoa nibs
1 tbsp. cocoa powder
2 tsp. Arvinda’s Tandoori Masala + extra for dusting
Method: Over a double boiler, melt chocolate. Mix in dry, unsweetened coconut, raw cocoa nibs, cocoa powder and Arvinda’s Tandoori Masala.
In a food processor, purée dates with water until smooth. Fold in chocolate mixture and process until mixed. Remove into a bowl and refrigerate for 30 minutes.
Using a melon scooper, scoop out mixture and form into balls. Roll into extra Arvinda’s Tandoori Masala for a garnish. Store in an airtight container. Makes 20 pieces.