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CHOCOLATE CHERRY BROWNIE BITES

Ingredients (makes about 24 small truffles)
  • 1 cup of cashews
  • ½ cup of hazelnuts
  • ¾ cup of soft dates, pitted and finely chopped
  • ¼ cup + 1 Tbsp. of cacao, unsweetened
  • ¼ cup of dried cherries
  • 2 Tbsp. of water (for binding)
  • 2 Tbsp. of extra-virgin coconut oil
  • 1/8 tsp. of Himalayan crystal salt or sea salt (for flavor balance)
  • ¼ cup of cacao nibs, finely chopped (for garnish)
Directions
 
  • Combine cashews and hazelnuts in a food processor fitted with an S-blade. Process until finely ground.
  • Add dates, cacao, cherries, water, extra-virgin coconut oil and salt.
  • Mix until well combined.
  • Shape the brownie dough into small truffles and garnish with finely chopped cacao nibs.
  • Place the truffles in the refrigerator for at least 15 minutes to firm up.
  • These truffles will stay fresh for at least 1 week in an airtight container in the refrigerator.
Are you allergic or overly sensitive to cacao? Replace it with ¼ cup of carob powder, and garnish the truffles with ground hazelnuts or dried coconut. Carob powder is a lot sweeter than cacao, so start by adding ½ cup of dates to the dough instead of ¾ cup.

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