That’s right, I said it, well, typed it anyway. A dessert you can enjoy without feeling guilty. I was inspired by Ellie Kreiger’s Fig and Ginger Truffles recipe last year. She made little balls of fruit and ginger, rolled in chocolate that looked great.
I couldn’t find the exact ingredients so I just used the ones I liked. I thought the dough was too heavy for my taste so I added some old fashioned, rolled oats. The result? Sweet, low-sugar, dark chocolate delights! Not sure how many young kids will like them, but you can give it a try. I love to make these once in a while so I can enjoy chocolate and also get lots of fiber and vitamins while I’m indulging in dark chocolate, which I LOVE. And, don’t forget, the dark chocolate contains anti-oxidants.
Use any kind of chewy, dried fruit that you like; cherries, blueberries, figs or dates. Try to mix either figs or dates with another kind of fruit like cherries or blueberries. The figs and dates give the truffles a lot of bulk and stickiness. The number you will get from one batch will depend on the size of your truffles. I like to keep mine about the size of large grapes so I can eat a couple.
Just remember they aren’t CALORIE free!!! 🙂
- Dried Fruit and Oat Truffles by Jodie Pelinsky
- 8 oz pitted dates or figs
- 8 oz sweetened dried cherries or other dried fruit
- 1/4 cup crystallized ginger
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
- 1 cup old fashioned rolled oats
- 1/2 cup shredded coconut (optional)
- 8-10 oz dark chocolate or mix of dark and semi-dark
- additional coconut for garnish (optional) about 1 cup
- white chocolate for garnish (optional) 4 oz.
- In a large bowl combine all ingredients except coconut and chocolate.
- Process the mixture in about 4 batches in food processor until dough sticks together and is well incorporated. Don't try to process the whole batch at once or your food processor will go on strike!
- Put the processed dough back into the bowl. Add the 1/2 cup of coconut and mix well with your hands.
- Shape the dough into balls and set aside.
- Place some parchment paper onto a baking tray.
- In a double boiler, melt chocolate over low heat. You can use a microwave for this step. For microwave, place chocolate in bowl. Microwave on high for 30 second increments, stirring after each 30 second increment, until chocolate is completely melted.
- Place coconut for garnish onto a plate. Roll each ball in chocolate until covered and then roll in coconut, if desired.
- Place truffle onto parchment paper covered baking sheet to cool completely.
- Try not to sample too many.
- If you are feeling ambitious you can drizzle melted white chocolate over the cooled truffles. Leave some truffles without coconut. Melt some white chocolate in a bowl in the microwave. Using a spoon, drizzle the white chocolate over the cooled, dark chocolate truffles.
- Store at room temperature in an air tight container.