Cherry Chocolate Truffles Treats

2 June 2014
Happy Monday! Happy June!
Today, I’m getting a little jump start on Summer with a “Kids Bake” series post: Cherry Chocolate Truffles Treats. These heathy treats taste so yummy that, up until the kids helped me make these, they all thought of these were 100% splurge! Honestly! They taste like chocolate truffles. You can tailor these to your own family taste buds by the toppings you choose to roll these in.

(100% raw, kid + adult favourite, good-for-you treats — cross my heart! Your kids don’t have to like dates to like these. Ours don’t, which is what is so incredible. ) Just click below for the recipe and to ready more …

Over the Summer, I am thinking essentials and simplicity.

Imaginations don’t need to be kept exclusively on the canvas — kitchens are a great creative spot, too! Happy Making, whether you’re treating your littles or making these with them, as a fun Kids Bake Project. Since these are a “no-bake” they’re a great way to start. Happy Making!
These raw food Cherry Chocolate Truffles entered our house at about the same time these Cherry Macarons, did! I think there’s room for both “raw nuts + fruit” ideas, as well as scrumptious pastries.
Cherry Chocolate Truffles
3 tablespoons raw cacao nibs* or cacao powder ( mix works, as well)
1/2 cup dried cherries
1 1/2 cups dates, pitted (prefereably Medjool )
3 T (or more) Oats, regular or spelt
2 T Almond Butter
Pinch of sea salt

Toppings (optional):1/4 cup cocoa
2 T cocoa + 2 T cinnamon; mixed
1/2 cup unsweetened shredded coconut
1/2 cup crushed lightly toasted almonds (but any nut will work)

Purée cacao powder, dates, 3 Tbsp. coconut, and salt in a food processor until almost smooth, adding water (optional) by teaspoonfuls if too dry and crumbly and coconut by teaspoonfuls if too wet and sticky. Add desired flavoring and pulse to combine.
Spoon purée by the tablespoonful and roll into 1″ balls. Roll truffles in desired coatings to cover.
Cover and chill. These can keep in the refrigerator for a week.

* cacao nibs give more of a feeling of chocolate pieces in the mix and cacao powder makes a slightly denser truffle.
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