It’s peach season, folks! Wherever we go – farmer’s markets, supermarkets or small country side grocery stores- the shelves are full of peaches. Different sizes, different variations, different shades of yellow but nevertheless – peaches. We simply adore this fruit. It’s juicy, it’s sweet and it’s soft, it really has it all!
With all these delicious peaches around, Kuteer got this idea to make a peach gazpacho and serve it with truffles. Chocolate hazelnut truffles to be precise. So yesterday he went shopping for some really ripe and juicy peaches and put this dessert together. It was the first time he made it, thought to be just an experiment but it came out so perfectly delicious that we quickly put together a simple photo shoot. We couldn’t wait to share it so here we are, one day later, presenting it to you.
We promise, you don’t want to sit this one out, it’s simply too good to be missed! To add to the praise, this dessert is so easy to make, requires no baking (yes, it’s rawmazing!) and includes ingredients that are easily accessible in most supermarkets. Try it out and we’d love to hear how it goes in the comments below. We hope you’ll enjoy Kuteer’s new innovation as much as we do!
Chocolate Hazelnut Truffles in Peach Gazpacho
Serves 10 (2 truffles per portion)
1 cup / 150 g hazelnuts nuts, soaked for 2 hours and rinsed
9 medjool dates
¼ cup / 60 g raw coconut butter
¼ cup / 30 g raw cacao powder
3 tablespoons water, or Cointreau or a mix of them both
Cacao nibs, to garnish
4 – 5 ripe peaches
Juice of 2 lime
Coconut palm sugar, to taste
Blend 2/3 of the hazelnuts with dates in a food processor until smooth. Mix cacao with water/cointreau. Melt coconut butter at 108°F / 42°C and stir into the cacao mixture. Add the mixed hazelnuts and place in the fridge to set for about 1 hour.
Finely chop the rest of the hazelnuts in the food processor.
Make walnut sized truffles, roll in chopped hazelnuts and place back in the fridge.
Peel and blend peaches with lime juice and coconut palm sugar until smooth, in a high-speed blender.
Filter trough a nut milk bag or a fine sieve.
Pour gazpacho into bowls, add truffles and garnish with cacao nibs.