Chocolate-date truffles

40

PREP TIME

1 h 10 min

Makes

32 Balls

* PLUS Refrigeration Time: 25 minutes
Chocolate-date truffles

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup honey
  • 3/4 cup chopped pitted dates
  • 1/2 tsp vanilla
  • 1/2 cup chopped pecans
  • 1 3/4 cups gluten-free crispy-rice cereal

Instructions

  • 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.

How to make sugarplums and chocolate truffles

Nutrition (per serving)

  • Calories
  • 163,
  • Protein
  • 2 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 12 g,
  • Fibre
  • 3 g,
  • Sodium
  • 26 mg.
    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).

Substitution Tip:

Instead of coconut, roll truffles in cocoa or chopped nuts.

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