Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Chocolate Cherry Walnut Truffles
20
truffles
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
2 tbsp
boiling water
Jump
2 oz
dark chocolate (64 to 72% cacao content), very finely chopped
Jump
1 ½ c
walnuts
Jump
1 tbsp
unsweetened cocoa powder
Jump
1 c
pitted and halved Medjool dates
Jump
1 tsp
vanilla extract
Jump
Sea salt
Jump
¼ c
finely diced dried cherries
Jump
2 tbsp
shredded coconut
Jump
¼ tsp
curry powder
Jump

Rebecca Katz and Mat Edelson give their take on brain food in The Healthy Mind Cookbook.

My dad, Jay, had this delightful habit; whenever you told him something that struck his fancy, he’d roar, “That’s FANTASTIC!” and gleefully clap his hands for emphasis. This was doubly true if you told him he was getting chocolate for dessert. Jay never met a piece of chocolate he didn’t like, and I have a feeling that just hearing what’s in these truffles—dates, cherries, and walnuts, smothered in chocolate, rolled in coconut and curry—would’ve given him cause to offer up a standing ovation. Studies suggest walnuts may boost memory, while chocolate, as we all know, is the ultimate mood-boosting agent. One bite of this dessert and you’d be hard-pressed to feel any stress.

Directions

  1. Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.
  2. Coarsely grind the walnuts in a food processor, then add the cocoa powder, dates, vanilla, and 1/8 teaspoon of salt, and process for a minute. Then add the chocolate mixture and process until smooth, another minute. Transfer to a bowl and stir the cherries into the chocolate mixture. Cover and chill for approximately 2 hours, until firm.
  3. On a plate, mix the coconut, curry powder, and a pinch of salt. Scoop up approximately 2 teaspoons of the chilled chocolate mixture and roll it into a smooth ball between your palms, then roll it in the curried coconuts to coat. Repeat with the remaining mixture, then place the truffles in an airtight container and chill thoroughly before serving.

Reprinted with permission from The Healthy Mind Cookbook, by Rebecca Katz. Published in 2015 by Ten Speed Press, an imprint of Penguin Random House LLC.

The Healthy Mind Cookbook

Rebecca Katz and Mat Edelson

Book Cover