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Nutty Chocolate Crispy Truffles

Nutty Chocolate Crispy Truffles

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


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