Lemon Zinger Truffles and Chocolate Coconut Truffles

Discover Newport has brought in Chef Mary Weaver, owner of Newport Cooks, to make Lemon Zinger Truffles and Chocolate Coconut Truffles.

Lemon Zinger Truffles
Demonstrated by Mary Weaver, Owner, Newport Cooks
Recipe Credit: Jeannette Bessinger, The Clean Food Coach

½ cup loosely packed fresh, pitted Medjool dates
½ cup dried apple rings
½ cup raw cashews
¼ cup whole rolled oats
2 tablespoons oat bran, optional for more fiber
½ teaspoon ground ginger
2 tablespoons fresh-squeezed lemon juice
1 teaspoon lemon zest

Combine dates, apples, cashews, oats, oat bran, ginger, lemon juice and lemon zest in a food processor and pulse a few times to break up the larger pieces.

Process for 1-2 minutes, scraping down the sides a couple of times: First it will all come apart and get finer and finer, finally holding together in a clump of “dough” that will roll around in the processor.

When the ingredients are well incorporated into a dough, roll into quarter-sized “truffles” or flatten the mixture evenly into a 5×7-inch Pyrex dish (3 cup) and slice (slicing is smoother if chilled for at least 1 hour).

Yield: approximately 15 large or 20 small truffles or 8 pan bars

Chocolate Coconut Truffles
Recipe Credit: Mary Weaver, Owner, Newport Cooks

3 cups unsweetened coconut flakes
1 1/3 cups unsweetened cocoa powder (dark, if you like)
1/2 cup coconut sugar, powdered in a spice grinder
1/2 cup honey
1 Tablespoon vanilla extract
1/3 cup coconut oil, melted
12 cashew nuts, crushed, roasted & salted or unsalted (to roll truffles in)

Combine all ingredients in food processor (except cashews). Pulse several times, scrape down sides, pulse until smooth. Roll into 1” balls/truffles.

Crush cashew nuts. Roll truffles in crushed nuts. Store in airtight container.

Yield: Approximately 32 1” truffles

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