Updated Nov 1, 2016Chatelaine
- Melt butter with honey in a medium saucepan set over medium. Stir in dates and simmer for 3 min. Remove from heat and stir in vanilla, pecans and cereal. Chill mixture in the freezer until completely cool, about 10 min. Scoop with a tbsp measure and press firmly into 1-in. bite-sized balls.
- Melt chocolate in a microwave-safe bowl on medium, stirring halfway through, 2 to 3 min. Remove and stir until completely melted. Pour coconut into a small bowl. Using 2 forks to hold balls, coat with chocolate, then roll in coconut. Chill in refrigerator on a waxed-paper-lined baking sheet until chocolate firms up, about 15 min. Store in an airtight container up to 1 week.
- FOR COATING:
- 225 g dark chocolate, chopped
- 1 cup unsweetened desiccated coconut
From the kitchen of Liz Francisco, mother of Jane Francisco (editor in chief).
Instead of coconut, roll truffles in cocoa or chopped nuts.
NutritionCalories 163, Protein 2 g, Carbohydrates 15 g, Fat 12 g, Fibre 3 g, Sodium 26 mg.
How to make sugarplums and chocolate truffles