Okay, so sometimes I sit down to write my little intro to a recipe, and I get a little bit of writers' block. I'm sure that's no surprise, because really, who doesn't get writers' block when they have to write something? But I'm just putting it out there that I do.
Often, my writers' block is followed by a series of not-so-interesting ideas about what I could say about my recipe -- many of which include cheesy stories about my children, too-much-information memories from my childhood, or stupidly academic facts about the food I'm about to share. Today was one of the latter, and I have to admit I had written at least two (complete … but not diagrammed … I'm not that nerdy!) sentences of dry textbook talk about hot amazingly nutritious walnuts are before I had to give myself a little reality check pep-talk that went something like, "Wow! I sound really enthusiastic about nutrition facts there. That's really nerdy of me … (backspace, backspace, backspace)" This, of course, brought me back to a blank screen and my original writers' block, which has now led me to the probably equally nerdy narrative that I have just given you about how my brain works when writing.
Anywho, back to the recipe … Here's the deal in a nutshell (pun intended, of course!): walnuts are good for you, pumpkin spice is yummy, and these truffles are amazingly delicious ... Try them! (Oh, and don't hesitate to hide them in the freezer so that you get them all to yourself!)
15 SERVINGS
PREP: 10 minutes COOK: 0 minutes READY IN: 15 minutes
| SIMPLE | HEALTHY | YUM |
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INGREDIENTS
- 1 cup walnuts
- 8 dates, diced (and soaked if very dry)
- 1/2 tablespoon pumpkin spice
- 1/8 teaspoon salt
- 1/2-1 teaspoon water
- 1/4 cup white chocolate, melted
DIRECTIONS
- Place walnuts in a food processor, and pulse until nearly smooth.
- Add in dates and pumpkin pie spice. Continue pulsing food processor until the dates are combined with the nuts, making a mostly smooth mash. (You may need to add in water, a small amount at a time, to help keep things mixing.)
- Roll the mixture into small balls, about 1 inch in diameter, and place on a sheet of waxed or parchment paper. (If the mixture is too warm and/or mushy, you can chill it in the fridge for 30 minutes to an hour to help make it easier to manage.) Place the balls in the freezer for 2-3 hours.
- Once the nut balls have hardened in the freezer, you can then roll them in a light coating of melted chocolate. Replace them in the fridge or freezer to allow the chocolate to set.
- Once the chocolate is set, these can be stored (i.e. hidden) in a plastic bag in the freezer to enjoy as a small snack, or served to (very grateful) friends.
NUTRITION FACTS
1 truffle 79 calories 5.8 g fat 5.8 g carbs 2.6 g protein 4.6 g sugar
Enjoy! (And don't forget to enter this week's giveaway … just one day left!)
3 comments:
I'd love to try this! It looks delicious!
I have all of these ingredients on hand! We are going to make them this weekend.
These look so yummy! I'm making them tomorrow!
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