Spicy Chocolate Covered Cherry Truffles

From Kristi’s Kitchen

Ingredients:

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)

Directions:

-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!