Vegan and raw
Ingredients for 18 chocolates:
30 g of dried apricots
100 g of dried figs
15 g raisins
1 pinch of ground cloves
1 pinch of cinnamon
2-3 tablespoons of whiskey or cognac
100 g walnuts
4 tablespoons of apple jelly (recipe soon), ginger syrup (recipe) or honey
200 g of dark chocolate, 50-55 % cocoa
Gather all dried fruits, walnuts and spices in a blender. Pour in the whiskey and apple jelly. Pulse the ingredients several times, then blend a moment. Normally, you will get a thick and sticky mixture. By cons, if it is too dense and the blender finds it hard to run, add more alcohol and jelly.
With well-oiled hands, shape balls as big as a cherry and place them on a sheet of parchment paper.
Melt half the chocolate in a bain-marie, then add the remaining chocolate and stir (off the heat) until it melts completely. Using a fork and a spoon, coat the walnuts and dried fruit balls with chocolate. Transfer each carefully on a wire rack to drain off the excess chocolate. About 20 minutes later, transfer the already drained chocolates (with 2 forks) on a new sheet of baking paper. Leave at room temperature for several hours, until the chocolate is completely solidified.
Before the presentation, sprinkle the chocolates with dark cocoa. They are a perfect gift for Christmas.