Recipe: Dark Chocolate Cherry Walnut Truffles

Ingredients

Preheat the oven to 325°F and toast the chopped walnuts for 12 minutes.
Soak the cherries in a bowl of water for about 10 minutes, then drain and add to a food processor with the agave nectar. Process until finely chopped.
In a medium-sized pot, heat the chocolate chips over low heat, stirring as necessary. Add the coconut milk and stir well.
Add the toasted walnuts, cherry mixture, and almond extract to the pot. Stir until combined, then add kosher salt to taste.
Spoon the truffle mixture into a bowl and place in the freezer for 90 minutes, stirring every half hour.
After 90 minutes, stir again and transfer the bowl to the fridge for another 20 minutes until the chocolate is firm.
In a small bowl, mix the coconut and food coloring until pink.
When the truffle mixture is firm enough, roll into small balls and then roll in the coconut mixture until you have about 23 balls.
Store in an airtight container in the freezer or fridge.

Servings

23-24 truffles

Calories

120

Total fat

Total carbohydrates

14g

Total protein

Sodium

50mg

Cholesterol

0mg