Monday, February 20, 2012

Spicy Chocolate Covered Cherry Truffles

From Kristi’s Kitchen


¾ c. dates (I -4.25oz package)
¼ c. dried cherries
1/3 c. blanched almonds
2 tbsp. cocoa powder
¼ tsp. sea salt
1/8 tsp. cayenne
¾ tsp. vanilla
1 ½ tsp. coconut nectar
2 bars Beyond Organic  Dark chocolate, melted with 2 tsp. grapeseed oil or organic unsalted butter (I had melted chocolate left over so, you could start with half and see how far it takes you)


-Melt chocolate over a double boiler (a pot of boiling water with a larger glass bowl set on top)
-Place all ingredients –except melted chocolate- into a food processor
-Process until sticky ball begins to form
-Roll by the teaspoonful into small balls
-Coat truffle balls with melted chocolate and refrigerate to set
-Store in refrigerator to maintain freshness

Makes 25 small truffles

These are decadently rich with just a hint of heat on the back end –so delicious -you will want to double the recipe!

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