Sugar and Spice: Dark Chocolate-Dipped Date-Nut Truffles With Coconut

Makes 24 to 23 pieces

| November/December 2007

Dates stand in for refined sugar in this delicious chocolate indulgence. These simple treats are dipped in chocolate and topped with your choice of a variety of nuts.

Holiday prep tip: Assemble batches up to 2 months ahead. Place truffles in individual bonbon cups or papers, separate layers with parchment paper, store in metal tins or gift boxes, then slip into zip-top bags and freeze.

Shipping: Ship with dry ice. For local delivery, transport frozen in a cooler with ice packs. Have your recipient refrigerate or freeze the treats immediately.

4 ounces unsweetened baker’s chocolate, chopped into 1-inch pieces
12 large- or 16 medium-size Date-Coconut Rolls (about 12 to 14 ounces by weight, available at natural food stores or online)
One or more of the following toppings:
30 roasted almond, walnut or pecan halves
1/2 to 1 cup unsweetened, sulfite-free shredded coconut
1 cup roasted pinenuts
1 cup dry-roasted, crushed walnuts, almonds, pecans or pistachios



1. Line one or more baking sheets with unbleached parchment paper.

2. Melt chocolate in a double boiler over hot––but not boiling––water, or in a small saucepan over very low heat. When mostly melted, turn heat to “warm” setting.

3. Meanwhile, arrange crushed nuts and/or coconut in small bowls. Flatten date rolls to 1/2-inch thickness. Cut each in half and shape into 2 squares or balls.

4. Add 4 to 6 date coconut squares or balls to melted chocolate, turning to completely coat. Drip excess chocolate back into pan.






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