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Dark chocolate and cherry walnut truffles
Contributed by: Kyle Trent
1 cup walnut halves
2 cups dried tart cherries
2 tsp. agave nectar
1 1/2 cups organic chocolate chips
3/4 cups full fat coconut milk
1/2 tsp. sea salt, ground
1/2 cup organic shredded coconut
Preheat oven to 325 degrees.
Chop walnuts finely and toast. Set aside.
Soak cherries in water for 10 minutes. Drain.
In food processor, chop cherries with agave nectar until fine.
Mostly melt chocolate chips over low heat. Add coconut milk and stir well. Add walnuts and cherry mixture. Stir until well combined. Add salt to taste (enough to accent the sweetness).
Place truffle mixture in a bowl in freezer for 90 minutes, stirring every 30 minutes. Stir again and transfer to refrigerator for 20 minutes until mixture is firm.
Roll into small balls and then roll into coconut.
(This recipe was contributed as part of a "Cook of the Week" feature.)