Ingredients for White Chocolate Fruit And Nut Truffles
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How to Make White Chocolate Fruit And Nut Truffles
- In a small saucepan, combine 1 cup pitted Medjool dates, 1/2 cup dried cranberries, 1/4 cup orange juice, zest of 1 orange, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons honey. Bring to a boil.
- Remove from heat, cover, and let stand for 5-10 minutes to soften the dates.
- Finely chop 1/2 cup walnuts and combine with 1/2 cup shredded sweetened coconut.
- With damp hands, gently combine the date mixture (fruit puree) with the walnut and coconut mixture.
- Roll the mixture into 3/4-inch balls and place them on a parchment-lined baking sheet.
- Allow the truffle balls to cool completely in the refrigerator for at least 30 minutes.
- Place 12 ounces of white chocolate baking chips in a microwave-safe bowl.
- Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring until completely melted and smooth.
- Stir in the remaining 2 ounces of white chocolate chips until melted and glossy.
- Dip each cooled truffle ball into the melted white chocolate, ensuring they are fully coated. Place them back onto the parchment-lined baking sheet.
- Refrigerate for at least 30 minutes to allow the chocolate to set completely.
- If the chocolate cools and thickens during dipping, return it to the microwave for 15-20 seconds at a time, stirring until smooth.
- Once completely set, store the truffles in an airtight container in the refrigerator for 3-4 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
49g
Fat
15g
Carbs
4g
