No Guilt Candy! Dried Fruit and Oat Truffles

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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.

They also make a great gift for anyone you know who would like this kind of dessert.

Just remember they aren’t CALORIE free!!!   🙂

No Guilt Candy! Dried Fruit and Oat Truffles

Ingredients

  • 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.

Instructions

  1. In a large bowl combine all ingredients except coconut and chocolate.
  2. 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!
  3. Put the processed dough back into the bowl. Add the 1/2 cup of coconut and mix well with your hands.
  4. Shape the dough into balls and set aside.
  5. Place some parchment paper onto a baking tray.
  6. 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.
  7. Place coconut for garnish onto a plate. Roll each ball in chocolate until covered and then roll in coconut, if desired.
  8. Place truffle onto parchment paper covered baking sheet to cool completely.
  9. Try not to sample too many.
  10. 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.
  11. Store at room temperature in an air tight container.
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