As you may of caught on to already, these “truffles” are the only type of sweet we are able to keep around our house. I’ve made the original brownie ones from Angela’s blog and an apricot, pistachio version. With no added sugar and all natural ingredients, they are a perfect sweet end to a meal that won’t make the Food Snob sick.
This week, I was ready for a new version of the truffle. My favorite dessert combo is cherries and chocolate (I always order a tart cherry and chocolate chip concrete from Ted Drew’s). We had some dried bing cherries lying around from a batch of Persian rice, and thus was born the cocoa cherry truffles.
Cocoa Cherry Truffles
1/2 cup raw pecans
1/2 cup roasted, unsalted cashews
1/2 cup dried bing cherries
1/2 cup packed dates
1 tsp. vanilla extract
2 tbsp. cocoa powder
1. In a food processor, process the pecans and cashews until finely ground (about 2 minutes). Meanwhile, chop the dates into small pieces.
2. Add the dried cherries, chopped dates, vanilla extract and cocoa powder. Process for another 1 to 2 minutes until you are easily able to form a ball out of the “dough”. Be careful not to process too long. You should still be able to see small pieces of the nuts and dried fruit.
3. Use hands to press “dough” together and form small balls. Eat immediately or refirdgerate for up to a week.
Yum! My favorite version of the truffles yet.
What kind of truffle do you think I should make next? I’m thinking a cocoa peanut butter banana.