Here’s a great recipe for the holidays!
I found this recipe in this month’s holiday issue of Chatelaine magazine.
These truffles were super easy to make and don’t require a lot of ingredients. I definitely recommend splurging on a higher quality dark chocolate for the chocolate coating as the recipe only calls for a cup of chocolate. I used Bernard Callebaut bittersweet chocolate drops.
These truffles have a crunchy chewy inside because of the date, pecan and crispy rice cereal combination.
If you are doing a cookie exchange this year, this recipe would be great.
Have you been busy baking for the holidays?
I will be sharing a lot of new recipes in the next couple of weeks, but don’t forget to scroll through my older recipes for some easy and tasty gluten free baked goods!
This year I’m making a lot of home-made treats as gifts for friends and family. Over the next couple of weeks I will be sharing some simple recipes that you can use for home-made gifts or entertaining. This week I’ve made jars of pumpkin spice syrup, marinated meyer lemons, hot and sour refrigerator carrots and today I made drunken dried apricots!
Interested in any of these recipes? What about you- are you making any food gifts this year?
Gluten Free Dark Chocolate Date Truffles
(adapted from Chocolate Date Truffles in Chatelaine magazine)
1/4 cup butter
1/4 cup honey
3/4 cup chopped dates
1/2 tsp vanilla
1/2 cup chopped pecans
1 3/4 cup gluten free Koala Crisp cereal
1 cup dark chocolate (I used Bernard Callebaut bittersweet chocolate drops)
1 cup unsweetened coconut
1/2 cup good quality dark cocoa
- Melt butter with honey in a saucepan over medium heat.
- Stir in dates and simmer for 3 minutes.
- Remove from heat and stir in vanilla, pecans and cereal.
- Chill in freezer until completely cool, about 10 minutes.
- Once cooled, scoop with a small ice cream scoop and press firmly into balls. (This made 22 balls for me)
- Next, gather coating ingredients into small bowls. I used dark cocoa, coconut and melted dark chocolate drops.
- Using forks to hold the balls, coat with melted chocolate.
- After ball is dipped in chocolate, roll it into coconut.
- I also left some balls just in dipped chocolate, and others I rolled in the cocoa.
After all the balls are dipped and rolled, place truffles into refrigerator to firm up.
Store in an airtight container in the refrigerator.