Wrapping up our festive brunch are the delicious Chocolate Date Truffles and Warm Fruit Compote. A little bite of chocolatey sweet—a little bit of marinated fruits. Perfect with lattes or tea to finish the event.
2 cups (500 mL) pecans, toasted
1 cup (250 mL) dried dates, pitted
1 Tbsp (15 mL) coconut oil
1/3 cup (80 mL) cocoa powder
1/2 cup (125 mL) large flake coconut, lightly toasted
In food processor fitted with a metal blade combine all ingredients except for coconut. Whirl and process until mixture is smooth. Add a little more coconut oil if mixture appears too dry to roll into balls. Take generous teaspoonfuls and roll into balls and then in coconut. Store in tightly covered container in refrigerator. To serve, bring to room temperature.
Makes about 16 truffles.
Each serving contains: 121 calories; 2 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 8 g carbohydrates (5 g sugars, 2 g fibre); 1 mg sodium
source: "Festive Brunch fo Savour", alive #362, December 2012
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