February 25, 2012

Dried Fruit Truffles

I make these truffles often for my family. They are healthy treats that are packed with protein and omega-3 fatty acids. They are so easy to make and taste delicious.

The four recipes that I like to make most are listed below, however, any fruit and nut combination would work. I dressed the truffles up for the photo but the garnish/decoration is definitely optional.

Date Truffle
1/2 c. whole pitted dates
1/4 c. raisins
1/2 c. walnuts
1/8 c. oatmeal
1 T. ground flax seeds

Cranberry-Plum Truffle
1/4 c. dried cranberries (reserve one or two for garnish)
1/4 c. dried plums
1/8 c. oatmeal 
1/4 c. almonds (reserve one or two for garnish)
1 T. ground flax seeds 

Peanut Butter Truffle
1/4 c. peanut butter
1/2 c. raisins
1/4 c. almonds
1/4 c. oatmeal
1 T. ground flax seeds

Strawberry Truffle
1/2 c. dried strawberries (reserve one or two for garnish)
1/2 c. walnuts (reserve one or two for garnish)
1/8 c. oatmeal
1 T. ground flax seeds 

Using a spice grinder grind flax seeds to a powder. 

In a food processor add all ingredients (per truffle recipe). Turn food processor on and grind until mixture looks like course salt and can hold together when pinched. If
mixture is too dry to hold together grind a bit more until it does. The dried fruit will eventually become sticky if you grind it long enough.

Using a rounded tea spoon shape the mixture into equally sized round balls. You could also use a melon baller or small cookie scoop depending how large or small you
want the truffles.

Each recipe will make approximately 16 teaspoon sized truffles.

If you are making multiple recipes of truffles and peanut butter is one of them be sure and make that one last. I make one batch and use the food processor again for the
next flavor without cleaning. Makes it quick and easy!

Store refrigerated 7-10 days in an airtight container.

No comments:

Post a Comment