Chocolate, Almond, and Cherry Truffles
These Chocolate, Almond, and Cherry Truffles are a healthier treat for your holiday sweets table!
This post is sponsored by Blue Diamond Almonds. All opinions expressed here are my own.
With Christmas only a few days away and New Year’s shortly after, I have one last recipe to share with you! I think you’ll want to make at least one batch of these Chocolate, Almond, and Cherry Truffles to share with your family and friends. And you’ll probably want a batch for yourself, too. 😉 If you need a last minute gift for your neighbors or colleagues, a few of these truffles would be a lovely addition to your holiday cookie plates.
I have a stash of these in my refrigerator, and I have to say that they come in very handy when a sweets craving hits. After dinner each night, I’ve been enjoying a couple of these truffles. They satisfy my sweet tooth, and since they’re made with dried fruit, almonds, and unsweetened cocoa powder, these truffles are better for me than all of the cookies and chocolates that are so tempting this time of year.
I’m thinking of making yet another batch of these truffles to snack on with my family on Christmas. I know there will be plenty of other treats on the counter all afternoon as we open our gifts, and it’s always nice to include something on the healthier side to balance out all of the butter and sugar.
These Chocolate, Almond, and Cherry Truffles are made with just five ingredients. They don’t take much time to make, and your food processor does most of the work. Few ingredients, little time, and little effort equals a triple win in my book!
I made these truffles with Blue Diamond Lightly Salted Almonds. Blue Diamond almonds are my favorites, and I love the lightly salted variety. They have just enough salt to bring out the flavor of the almonds, but they’re lower in sodium than the regular salted variety.
The lightly salted roasted almonds add crunch and flavor to these Chocolate, Almond, and Cherry Truffles. The truffles have a double dose of almonds – there are chopped almonds inside the truffles plus the truffles are rolled in more chopped almonds for a pretty look and even more crunch. Yum!
These truffles are naturally sweetened with Medjool dates and dried cherries. Unsweetened cocoa powder adds a touch of chocolate flavor. I’ve also added a little bit of vanilla extract because vanilla makes everything better, doesn’t it?
Whatever you celebrate this time of year, I wish you the best of the season! I hope you can take some time to slow down and relax with family and friends, and enjoy a little bit of quiet time for yourself, too.
- 5 ounces Blue Diamond Lightly Salted Almonds, divided
- 12 ounces Medjool dates, pits removed
- 3 ounces (2/3 cup) dried cherries
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Place 1 ounce of the almonds in the bowl of a food processor. Pulse a few times to chop. You want the almond pieces small (for rolling the finished truffles in), but you also want some texture to the almonds rather than processing them into a fine powder. (See post photos of the finished truffles.) Pour the chopped almonds into a bowl and wipe out the food processor with a dry towel.
- Place pitted dates and cherries in the bowl of the food processor and process to chop, about 8 one-second pulses. Add cocoa powder and vanilla and pulse about 6 times until incorporated, scraping down the bowl as needed.
- Add remaining 4 ounces of the almonds and pulse 8-10 times, until coarsely chopped and incorporated. If the mixture sticks together in a big ball as you are incorporating the almonds, use a spoon to spread it out a bit in the food processor.
- Roll portions of the truffle mixture into 1-inch balls. I find that slightly wet hands help to keep the truffle mixture from sticking.
- Roll each truffle in the chopped almonds. Store truffles in an airtight container in the refrigerator for up to 5 days.
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