1 tbsp Cocoa powder dry unsweetened
3/4 cup, chopped Walnuts raw
2 oz Dark chocolate 60 - 69% cacao
1/4 cup Generic Dried Cherries Unsweetened
1/4 cup, shredded Nuts coconut meat dried desiccated sweetened shredded
- Add dates, cocoa powder, vanilla, salt, and 3/4 cup of walnuts to food processor. Mix for about 40 seconds. Let this sit in the food processor.
- Melt chocolate in a microwaveable bowl on high for 90 seconds, stirring every 30 seconds. Add melted chocolate to the food processor (use a spatula to scrape all of the chocolate from the bowl).
- Pulse food processor until evenly mixed (about 30 seconds to 1 minute). Transfer mixture to a medium-sized mixing bowl.
- Finely dice the dried cherries (making sure they don't all clump together) and add to the chocolate mixture. Mix well. Cover and chill truffle mixture for about 1 1/2 - 2 hours until firm.
- While truffles are chilling, wash and dry food processor.
- Prepare the coconut and walnut coating. In the food processor, grind the coconut and remaining 3/4 cup walnuts into a fine mixture. Remove from food processor and place on a large plate.
- Once truffle mixture is chilled, measure out about 1 Tbsp of dough and roll into even balls.
The goal is to get 20 truffle balls. You might need to slightly adjust the amount of dough you use for each ball.
- Dip each truffle into the walnut/coconut coating. You may find the coating sticks best if you gently press the coating into each truffle.
- Line up truffle balls on a cookie sheet lined with parchment paper. Store in refrigerator and serve chilled. Enjoy!
1 serving = 1 truffle ball
60% cacao chocolate works well in this recipe. However, you can experiment with different levels of dark chocolate to find one that works best for the sweetness you prefer.
If you don't care for coconut, these truffles are great without any coating.
You can make smaller truffle balls if you prefer - just update the Total Servings with the final number so that the calories and nutrition are accurate.