Farm Family Recipes

• 8 ounces 70% dark chocolate, melted
• 8 ounces white chocolate for dipping (delicious with dark chocolate too)
• ½ cup + 1 to 2 tablespoons canned whole unsweetened coconut milk
• 1 teaspoon orange zest
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground chili powder (optional)
• 1/8 teaspoon sea salt
• 1 tsp vanilla extract
• 4 tablespoons Natural Delights® Medjool date paste (see recipe)
• 1/4 cup dried cranberries + extra for topping
• Topping:
• chopped dried cranberries

Makes 12-24 truffles. 30 minutes to prepare + overnight chill time + 30 minutes to roll and decorate. Place broken-up dark chocolate and the coconut milk in a double boiler, melt on the lowest setting, be careful not to overheat. When the chocolate has almost completely melted, remove from the heat. Gently whisk until fully melted. Add spices, orange zest, salt, vanilla extract and date paste, mix well to fully combine. Spoon mixture into an 8 x 8 pan, let it come to room temperature then cover and place in the refrigerator overnight. If you're in a hurry, place in the freezer for an hour or until solid. Scoop 1 - 2 tablespoons of the mixture into the palm of your hand. Flatten each and place a dried cranberry in the middle, then close the truffle mixture around it. Roll into a ball. Place rolled truffles in the freezer to firm up. Melt white chocolate in a double boiler on the lowest setting. When the chocolate has almost completely melted, remove from heat and gently stir. Before using, let the melted chocolate cool a little so the ball doesn't melt in the chocolate. Remove the rolled truffles from the freezer and dip one at a time in the melted white chocolate using a slotted spoon or dipping tools. Place on parchment paper. Before the chocolate sets, decorate with chopped dried cranberries.