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Chocolate, Almond, and Cherry Truffles

from kristineskitchenblog.com
These Chocolate, Almond, and Cherry Truffles are a healthier treat for your holiday sweets table!
Prep Time25 minutes
Total Time25 minutes
Servings: 36 truffles
Calories: 58kcal

Ingredients

  • 5 ounces 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

Instructions

  • 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.

Nutrition

Serving: 2truffles | Calories: 58kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 98IU | Calcium: 19mg | Iron: 1mg
Nutrition information is only an estimate.
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