Irish seaweed expert Prannie Rhatigan says, “Nori comes into season after the first frosts of Christmas and New Year. It contains up to 40% protein and is packed with minerals, vitamins and trace elements. Traditionally, it was eaten as a ‘detox’ after all the excesses of the holiday season. These truffles are a delightful treat, quick and easy to make with no cooking involved. Chocolate and nori is a match made in heaven, and I love that the sugars come only from the figs and there is no refined sugar. These little truffles can be stored in the fridge for up to one week and enjoyed whenever a sweet but healthy morsel is called for.”
Makes about 20-22 truffles
12 large dried figs, stems removed, halved
120g walnuts, shelled
1 tbsp nori, flaked or ground
Generous pinch of sea salt
4 tbsp raw cocoa powder, plus extra for rolling
1 tsp vanilla extract
1 tbsp raw cacao butter, grated (optional)
- Soak the figs in water, green tea or brandy for 30 minutes.
- Blitz the walnuts, nori, salt and cocoa powder in a food processor until the walnuts are broken up.
- Drain the figs, reserving their liquid, and add to the food processor along with the vanilla and cacao butter, if using. Pulse until the mixture just comes together. Add some of the reserved fig soaking liquid if the mixture is too dry.
- Roll the mixture into around 22 balls. Place some cocoa powder or grated chocolate on a plate and roll the truffles in it to coat. Store in the fridge for up to one week.
Per Serving 65kcals, 3.5g fat (0g saturated), 7.7g carbs, 5.1g sugars, 2.1g protein, 1.9g fibre, 0.014g sodium