200 g dark chocolate (70% cacao), preferably fairtrade
3 tablespoons cashew butter, at room temperature
3 tablespoons orange jam (with no added sugar), at room temperature
1 organic orange, washed
half a teaspoon dried ginger powder (and some more to roll the truffles)
100-110 g almond meal
cocoa powder (with no added sugar), just enough to taste
powdered sugar (from brown sugar), just enough to taste
Makes about 30 truffles.
Using a large bowl, melt the chocolate in a bain marie. Grate the zest of the orange and set aside. As soon as the chocolate has melted, stir in the cashew butter, orange jam, grated orange zest and mix well. Add the ginger powder and almond meal and mix again until combined. Transfer into the fridge or freezer until set. Roll into small balls and then roll them in a cocoa powder-ginger powder mixture or in a powdered sugar-ginger powder mixture. Chill again until ready to serve.