Candy

Date Christmas Truffles

~ lindy

Date Christmas Truffles

Makes 38 (1 tablespoon cookie scoop)

*30 Medjool Dates, pitted and covered with boiling water set aside for 10 minutes, drain

*3 tablespoons Cocoa Powder

*3 tablespoons Pure Maple Syrup

*1 cup Coconut Flour

*1 pinch Sea Salt

In a food processor add the dates, cocoa, maple syrup, coconut flour and salt. Pulse until dates are in small crumbles.

Remove mixture to bowl and scoop onto a Silpat/Parchment Paper covered 1/2 baking sheet.

Roll each scooped truffle in coating of your choice. (You can roll the truffle in a bowl of warm water and then shake off the excess water and then roll them in the chopped pecans or coconut. Do not roll the truffles with water when coating with sprinkles or sprinkles will take on color of the date truffles. Serve. Keep in the fridge any remaining truffles.)

Coatings:

Coat truffles as desired or:

*1/2 cup chopped Pecans, coats 13 truffles

*4 tablespoons Christmas Sprinkles, etc…, coats about 12 truffles

*1/3 cup Finely Shredded Coconut, coats 13 truffles

Recipe adapted from Sweet Peas and Saffron

Enjoy!

Lindy

White Samoa Bites

~ lindy

White Samoa Bites

Makes 30 using 1 tablespoon scoop

*1 (11 ounce) Bag Caramel, unwrapped (Kraft)

*2 tablespoons Milk

*2 cups Unsweetened Shredded Coconut

*Mini Vanilla Wafers, 30 or more

*1 to 1 and 1/2 cups White Melting Wafers, Ghirardelli

*Disposable Plastic Food Gloves, for easy forming into balls

*5 to 6 Fun Size Butterfingers, roughly crushed

*Silpat or Wax Paper lined 1/2 baking sheet

Melt caramel squares in the with milk in a glass bowl over sauce pan filled with 2 inches of water or just make sure the water doesn’t touch the bottom of the bowl aka double boiler, on medium low heat just until melted.

Add to the melted caramel the coconut and stir to combine, remove from heat and allow to cool slightly. Then wear food safe gloves for scooping out a tablespoon of the mixture at a time and making sure to smooth out the tops of the scooped half circle and place on top of a mini vanilla wafer. Repeat until all the caramel coconut mixture is used.

Refrigerate for about 15 to 20 minutes. Then remove them from fridge and dip in white chocolate using the same method as the caramel except place White Chocolate Wafers Only Into the double boiler and just until melted, remove from heat and dip the caramel coconut bites. I like to set the bite on a fork and dip bite into  white chocolate and then tap the fork on bowl and scrap off excess white chocolate on the rim of the bowl removing any excess white chocolate and slide/place on a half baking sheet lined with Silpat aka baking mat or use wax paper. Refrigerate for about 15 minutes or until set. Remove and allow them to set, serve immediately or store in an airtight container for a few days.

This is a picture of our Halloween Samoa bites with Dark Chocolate but melt use white wafers and dip the same.

Enjoy!

Lindy