Fruit and Nut Truffles
5 oz (150g) prunes
5 oz (140g) dates
10 oz (285g) raisins
3 oz (85g) desiccated coconut
2 oz (55g) wheat germ
1-2 tbsp date or rice syrup
1-2 tbsp concentrated orange juice
1-2 tbsp grated orange peel
1. Remove stones from the prunes, clean the dates and raisins, then mince or chop them as finely as possible. Mix with most of the coconut, and all of the wheat germ, making sure the ingredients are evenly distributed.
2. Stir in enough date/rice syrup and fruit juice to make a thick paste. Adjust the consistency with more juice if it seems to too stiff, or more wheat germ if it seems too soft. Add the orange peel to taste.
3. Shape the mixture into small balls and roll them in the rest of the coconut. Put each one in a small paper case and leave for a few hours, preferably overnight, to firm up. If the truffles are not to be eaten at once, store covered in the fridge.