We went nuts on the show with Chef Jo Lusted. Not only did she teach us about many different varieties of nuts, she introduced us to a delicious, guilt-free, dessert that is perfect for your next dinner party.
Nutty Chocolate Crispy Truffles
1/2 cup toasted pecans, coarsely chopped (or your favourite nut) 1 1/2 cup unsweetened brown rice cereal 3/4 cups rolled oats 2 1/2 oz. dark chocolate (70% cocoa or greater) chopped into chunks 1 cup unsweetened dried pitted dates (Medjool or honey) pureed until smooth 1/2 cup unsalted almond butter (or your favourite nut butter) 2 tbsp raw honey
In a mixing bowl combine chopped nuts, cereal, and oats. Mix thoroughly and set aside. Meanwhile, melt chocolate over a double boiler.
Add pureed dates, nut butter, and honey to chocolate and mix until fully combined.
Using a wooden spoon, fold the chocolate mixture into the cereal mixture until cereal is completely coated with chocolate mixture.
Roll into 2 tbsp size balls and place onto a parchment lined baking tray or sealable container.
Cover and refrigerate at least 30 minutes or until the truffles are set. Truffles can be stored in refrigerator 3-5 days.
Recipe adapted from Chocolate Hazelnut Crispy Squares by Joanne Lusted for Clean Eating Magazine