Strawberry Chocolate Truffles
Here’s a spin on my Cookie Dough Balls. With a couple of tweaks, according to my husband, transforming my Cookie Dough Balls into these Strawberry Chocolate Truffles made them even yummier!
Strawberry Chocolate Truffles
Special Note: You need a food processor for this recipe.
Ingredients:
1 c raw cashews
1/2 c rolled oats
1/2 c Medjool dates
1/4tsp fine salt
2 tbsp strawberry jam
1 tbsp cocoa powder
1/4 tsp fine salt
3/4 c milk chocolate
Instructions:
In a food processor, combine cashews and oats. Process until fine flour forms, 30 - 60 seconds. Be careful not to blend to long as the cashews will transform into cashew butter.
Add dates and process again until finely chopped.
Add salt, strawberry jam and cocoa powder. Process until combined. The dough should stick together when you press it between your fingers. If it’s too dry, add a teaspoon of water and process again (this will largely depend on the softness of your dates).
Line a cookie sheet with parchment paper. Grab 1 tbsp of mixture and roll into a ball. Don’t be surprised by the density of the mixture. Once all the balls are rolled, place in the fridge while you prepare the chocolate coating.
In a small pot over low heat, simmer some water. Place chocolate in a pot that can sit over the simmering water. Melt the chocolate. Remove the balls from the fridge and, using a spoon, roll each in the chocolate coating and then return to parchment lined cookie sheet. I usually do 3 or 4 at a time and then pause to sprinkle Fleur de Sel on top while it will still stick.
Place in fridge until firm, about 30 minutes. These can also be enjoyed at room temperature.
Store in airtight container in fridge for up to 1 week or in freezer for up to 1 month.
Makes about 18 strawberry chocolate truffles.
