Chai spiced chocolate truffles (v)

Delicately spiced truffle balls that are perfect for the holiday season, or any season.
Makes about 24 truffle balls.

Allow at least 4 hours for preparation.
Food processor required.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

1 cup (250ml) strong chai tea, made with hot water and a tea bag or tea leaves (no milk)
1 cup (140g) sultanas or raisins
1 cup (140g) raw almonds
1/2 tsp mixed spice (pumpkin pie spice, or 1/4 tsp each of cinnamon and nutmeg)
1 tsp vanilla
1/4 cup cocoa powder

Cocoa powder or other powders, extra, for coating (I used a mix of cocoa and lucuma)

1. Allow the chai tea to brew for at least 15 minutes, and then add the sultanas/raisins to the tea mixture and allow to soak for at least 30 minutes.
2. Transfer the tea and sultanas/raisins to a food processor along with the almonds. Process until the ingredients are finely ground and starting to clump together (due to the tea, the mixture will be easier to process and quite moist compared to standard fruit/nut truffles).
3. Add the mixed spice, vanilla and cocoa powder to the food processor and process to incorporate.
4. Place the truffle mix in the fridge for approximately 30 minutes to firm up.
5. When the truffle mix has refrigerated for 30 minutes, place your preferred truffle coatings (cocoa powder / lucuma powder / coconut) in separate small bowls. Use a teaspoon to scoop out small truffle balls, and then roll in your hands to shape. Coat in your powder of choice and set aside. Repeat for the remaining balls.
6. Refrigerate for at least 2 hours before serving.

Best stored in the fridge, but will stay firm at room temperature for serving purposes.