I served these Cranberry Chocolate Nut Truffles at Thanksgiving and they were a big hit. They are super easy and fast to make and of course gluten and dairy free. They are also soy free! If you find out you need to take a treat with you to a party and you’re leaving in 15 minutes, you’re saved! Make and take these treats. This recipe is part of today’s’ No-Bake Gluten Free Desert Progressive Dinner Party theme.
UPDATE: This recipe was shared on Slightly Indulgent Tuesdays!
Here is the entire schedule for the Gluten Free Dessert Progressive Dinner Party. If you missed anyone make sure you go back to see what great treats they created.
Monday December 7th Baked Desserts with Shauna- gluten free girl and the chef made Gluten Free Cinnamon Rolls, Alison- Sure Foods Living made Grandma Anne’s Butterhorns, and Ali- The Whole Life Nutrition Kitchen made Soft Molasses Cookies.
Tuesday December 8th Frozen or Chilled Desserts with Shirley- gfe gluten free easily made Honey Cinnamon Grand Marnier Ice Cream and me The W.H.O.L.E. Gang made Chocolate Sorbet with Roasted Chocolate Nibs.
Thursday December 10th No-Bake Desserts with me, The W.H.O.L.E. Gang.
Warning- these truffles are so easy to make and taste so good you can get carried away and keep making and eating them. Pace yourself, it’s a long holiday season.
This recipe makes approximately 40 truffles. I tried to count when I was done but people kept stealing them off the tray.
1 cup organic raw Almonds
1/2 cup organic raw Pecans
1/2 cup organic raw Walnuts
10 large Medjool Dates, pitted
1/2 cup dried organic Cranberries (I used fruit juice sweetened)
1 1/2 cup melted chocolate (I used Enjoy Life-gluten, dairy and soy free)
Chop your nuts in a food processor. I would recommend you do the almonds first before you add in the other nuts if you want smaller almond pieces.
Put chopped nuts into a medium mixing bowl.
Add your dates to the food processor to chop.
Add those into the nut mixture.
Now add in your dried cranberries.
Melt the chocolate and combine with your nut, date and cranberry mixture.
Scoop out about a tablespoon of this mixture and form a ball. Place on a parchment paper lined cookie sheet. Do this quickly before your chocolate hardens. For this reason I would not double this recipe, but make it twice if you want more.
If you don’t have the dried cranberries, you can always leave them out.
You could add just about any type of dried fruit to this recipe. Raisins, blueberries, raspberries, papaya, pineapple, apricot, fig, prunes, goji berries, coconut or ginger. Each change will give you a different taste. Make sure if it’s a large dried fruit that you chop it down to raisin size.