(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsCookies 'N' to 'W' >  Truffles, Dark Chocolate Date Nut


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


Natural Home Magazine’s November/December 2007 Issue
Makes 24 to 32 pieces

What you’ll need:
• 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

Get started:
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.

5. For square pieces: Transfer a chocolate-coated date square to prepared sheet. Press or sprinkle nuts or coconut on top.

6. For round pieces: Transfer a chocolate-coated date ball to a small bowl of the chopped, toasted nuts or unsweetened coconut, turning to coat. Transfer to prepared sheet.

7. Repeat with remaining date-coconut pieces.

8. Refrigerate or freeze until firm before serving. Cover when cooled and refrigerate or freeze for several months.

9. Freeze for at least 48 hours before packing for gift giving. Keep cold.

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.



  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages