Blackcurrant Truffles

In my childhood garden, there were black, yellow and red currant bushes. While I would pick and eat the yellow and red currants fresh, I waited for blackcurrant jam: dark purple, rich, and tart.

These lovely burgundy truffles are reminiscent of that delicious homemade jam.

Blackcurrant puree was blended with my MonKKey Chigorodó Cheesecake MilKeto and a touch of orange from Cointreau and then rolled in toasted, activated pecans.

(Activated nuts are more easily digested. They were soaked in water to reduce the phytic acid. Then dried at a very low temperature to crisp the nuts and keep them raw and full of enzymes.)