World Cuisine

Spicy Nut and Raisin Truffles

cook 30 mins
  • 450 g (14 1/2 oz) blanched almonds
  • 200 g (7 oz) walnuts
  • 450 g (14 1/2 oz) raisins
  • 120 g (4 oz) butter
  • 200 g (7 oz) honey
  • 1 teaspoon ras el hanout
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 4 tablespoons sesame seeds
  • Using a pestle and mortar or a food processor, pound or blend the nuts and raisins to a coarse paste.
  • Melt the butter in a heavy-based saucepan, stir in the honey and spices, then add the paste. Stir over a low heat until the mixture reaches a jam-like consistency. Turn off the heat and leave to cool.
  • Using wet fingertips, roll about 25 small pieces of the mixture into truffle-sized balls. Place the sesame seeds on a plate. Roll the truffles in the seeds until evenly coated and serve.
Like This? Try These
More on Food