Chocolate Cherry Truffles

Chocolate Cherry Truffles

I think there are two camps when it comes to cherries and chocolate – either you love the combination or you’re not a big fan. I happen to fall in the ‘not a fan’ camp. At. All. When I was younger, I remember receiving a box of chocolates on special occasions. I always looked for the round chocolates that had a dome shape so I could avoid them! They always contained a cherry with syrupy, sugary goop in them. I misjudged my chocolates a few times and ended up biting into a cherry…the memory still haunts me. So, I’ve had to resolve my cherry chocolate disdain because I really like cherries and I really love chocolate – cherries contain significant anti-inflammatory properties and cocao (chocolate) has powerful antioxidants! Say hello to this cute, delicious truffle. The cherry flavor is subtle, but present in a most delectable way. All the flavors meld together under a fabulous chocolate coating. My remake of the chocolate covered cherry has given me resolution. I feel better now…

Chocolate Cherry Truffles 2

Chocolate Cherry Truffles 3

1/2 cup raw almonds

1/2 cup coconut flakes

1/2 cup cherry preserves

1/4 cup cocao powder

1 tablespoon agave nectar

1/4 teaspoon cinnamon

1/8 teaspoon sea salt

1/8 teaspoon vanilla

3 ounces dark chocolate for dipping (I like to use Enjoy Life Brand)

Place the almonds in a dry skillet over a medium-high heat and cook, stirring frequently, until they are toasted and become fragrant, about 5 minutes. Set aside to cool slightly. Put the almonds into a food processor and pulse a few times until the nuts are chopped. Add the coconut flakes, cherry preserves, cocao powder, agave nectar, cinnamon, sea salt, and vanilla to the processor; process until the ingredients are finely chopped and are incorporated, about 20-30 seconds. With wet hands, roll the mixture into heaping teaspoon-sized balls and set them on a baking sheet lined with parchment paper or a silpat. Place a small bowl over a saucepan of barely simmering water, over low heat. Place half the chocolate in the bowl and stir until melted. Remove the saucepan from the heat and add the remaining chocolate, stirring until it is melted. Roll the chocolate cherry balls in the melted chocolate, one or two at a time, until they are all covered. Place them back on the parchment paper, and then chill in the refrigerator until set, about 15 minutes. Devour! Store remaining truffles in the refrigerator.

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