You know the saying, “Making lemonade out of lemons”? Well, I have a habit of saying, “Making lemons out of lemonade.” And yesterday when I had to “fix” my Teeccino truffles, I muttered that to myself. Then I laughed out loud because I truly feel like I am making lemons out of lemonade. And it’s not the first time. You see, I had to take something that I had already made and transform it.
I was making the truffles as a donation to the Gualala Arts Center Festival of the Trees event where they have a sweet shop. So I doubled the recipe, or at least doubled the date soaking part…kind of. And I used different dates, too.
I often wonder why I don’t just follow my own recipe and make it as written. However, that’s not always the case. Case in point. So after chilling the mixture which usually turns into a hard block that needs to be scooped and shaped, and realizing that wasn’t going to happen and that my truffles would be mushy, I had to put my thinking cap on. Perhaps it was the bag of rolled oats that was sitting on my countertop that spurred the idea but my regular Teeccino truffles got transformed in Cocoa Oat Cranberry Pecan Truffles.
I know that they are tasty because I offered one to my husband and he asked for another. I said, “No”, as I wanted to provide at least 2 dozen of these ugly, but delicious, truffles for the event. Truffles are supposed to look like the truffles that you can find in the ground in France, Italy and yes, even in California. They are not dainty and they are not beautiful but the flavor…
Here’s my regular Teeccino Truffle recipe and then my changes:
½ cup pitted dates
¼ cup strong brewed Chocolate or Mocha Teeccino
2 ounces dark chocolate, melted
2 tablespoons almond or peanut butter
3 tablespoons cocoa powder
Make a strong brew of Teeccino by using 1 tablespoon Teeccino to 1 cup water in a drip coffee maker. Or use 1/3 cup water with 1 Teeccino tea bag and steep well. Or make espresso if you have an espresso maker.
Let dates sit in the brewed Teeccino for at least 1 hour.
Put dates into a small food processor. Blend with the Teeccino until well blended.
Add the melted chocolate and nut butter and blend until smooth.
Add the cocoa powder and blend until smooth.
Chill this mixture for at least an hour or longer until firm.
Scoop out a teaspoonful at a time and roll into small balls on a cutting board or a plate.
Roll the ball in cocoa powder. Alternative coatings are powdered sugar, desiccated coconut, or cinnamon powder. Makes about 12 to 15 small truffles.
Keep cool until ready to serve. They can be frozen to keep on hand for a special dessert or impromptu party. Defrost before serving.
I added ½ cup rolled oats, 1/3 cup pecan pieces and ¼ cup dried cranberries to the small food processor. I processed those for about 30 seconds and added half of the mushy Teeccino chocolate mixture. And then I processed until well combined.
I rolled them out to see how they would work. And once I determine that they were fine, I repeated the process.
So if you want to make these Cocoa
Oat Cranberry Pecan Truffles use twice as many dates and twice as much Teeccino
and then proceed. I made about 24 large truffles. You don’t have to make Lemons
out of Lemonade as I have already done that for you.
These are sweets for the sweet. Enjoy.