Cream Cheese Truffles
Vegetarian
Serves 4 people
15 min prep
30 min cook
These are delicious little treats to get you in the mood for the festive season. If you're allergic to nuts, you can sub out the almond meal for coconut flour.
Recipe makes 16 truffles.
Ingredients
- 250g Cream cheese
- 3 Tbsp Almond meal
- 1/3 cup Anathoth Farm Traditional Fruit Mince
- 1/2 cup Slivered almonds
- 75g Dark chocolate, chopped finely
Method
- Mash together cream cheese, almond meal and Traditional Fruit Mince until combined. Place in fridge for 10 minutes to chill.
- Remove cream cheese mixture from the fridge. Put on some plastic gloves and roll the mixture (about a tablespoon at a time) to form 16 balls.
- If coating with slivered almonds: roll each truffle in slivered almonds, pressing them in gently. Arrange on a serving plate, cover with cling film and refrigerate for 10 minutes or until needed.
- We recommend wearing plastic gloves for rolling the truffles.
- If coating with chocolate: either lightly roll in chocolate crumbs, or if melted chocolate: place truffles in the freezer for 20 minutes; melt chocolate in a small bowl in the microwave (in 3 x 20 second bursts). Mix gently to melt any remaining chunks. Roll each frozen cream cheese ball in the chocolate and transfer onto some baking paper with a fork. Allow to set before serving.
- Store coated truffles in an airtight container in the fridge for up to 5 days.
This Recipe Uses
Traditional Fruit Mince 435g
$6.89
435g
