Nutty Chocolate Crispy Truffles

Nutty Chocolate Crispy Truffles

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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.

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Nutty Chocolate Crispy Truffles

Ingredients:

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

Method:

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
 

 

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