Goats’ cheese and raspberry truffles
150g rindless French soft goats’ cheese
1 teaspoon runny honey
½ teaspoon vanilla extract
25g pistachio nuts, finely chopped
1 tablespoon raw cacao powder
Add the goats cheese, honey, vanilla and salt to a bowl and fork together until just mixed. Add the raspberries break up with the fork and lightly mix into the goats cheese mix.
Scoop heaped teaspoons of the mixture on to a small baking sheet to make about 16 rough shaped mounds.
Spoon the chopped pistachio nuts on to a saucer and the cocoa on to a second saucer. Roll half the truffles in to the pistachio nuts, one at a time until evenly coated then add to petites four cases.
Roll the remaining truffles in the cocao, add to petites four cases then chill for at least 1 hour until firm. Pack into an airtight box, store in the fridge and eat within 2 days.
Serve these tasty snacks with coffee or as a healthy snack. MAKES 16