If you read our post from earlier this month, you know that our first venture cooking for children was an intimidating (but still very enjoyable) one. We had many a trial, many an error and many honest conversations with our younger selves about whether or not our recipes were actually “kid-friendly”. In the end, though, the enjoyable part won out over the intimidating part, and a perfect celebration was had in honor of three year-old Valentine.
We wanted to share with you one of the recipes that was thoroughly enjoyed by children and adults alike. Shaylea worked tirelessly to perfect this recipe, and perfect it she did. As a testament to said perfection, I consumed somewhere around 10 truffles by the day’s end. Give or take. These things are incredible and THE most festive party treat. Enjoy!
Cherry Truffle Pops:
Toothpicks: You’ll need one toothpick per truffle!
Filling: Makes 16 1” truffles or 34 smaller truffles
1C Shredded coconut, blended until very fine
2C Sweet dark cherries
1/2C or roughly 10 dates, chopped
1/4C cacao butter
1/4C Coconut flour
Blend shredded coconut first, then add remaining ingredients. Blend until smooth, creamy and truftle-esque.
1C cacao butter
½C cocoa powder
1/4 C+ 2 Tbsp agave
Once truffle firing is creamy, roll into balls, stick in the toothpicks and place in the freezer.
For chocolate, melt cacao butter in a saucepan over medium-low heat, then stir in cocoa powder and agave. Keep stirring until chocolate thickens.
Remove cherry truffles from freezer and dip in chocolate. After all truffles have been dipped, place in freezer until first chocolate layer is frozen. Remove, and dip again. Repeat 3 times. Sprinkle with coconut flakes and serve!