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 mins
Total Time25 minutes mins
Servings: 36 truffles
Calories: 58kcal
- 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
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.
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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