I've always loved chocolate. Always. I distinctly remember going to a family reunion where one of our distant relatives, a Hershey employee from Hershey Pennsylvania, brought an obscene amount of Hershey's kisses and chocolate bars. I literally holed up in our hotel room with my own bag and secretly sucked them down, three at a time. My sugar high actually made the reunion more enjoyable for me, though I'm sure my relatives thought I was insane.
And yet I must confess that I am new to chocolate. Chocolate as it should be, that is. When cutting out white sugar along went commercial chocolate and for years I was chocolate free. Luckily we are currently living in a chocolate revolution, where small companies now make organic and fair trade chocolate that is truly brilliant. The way people obsess over wine is the way these artisans obsess over their chocolate. I had no idea this little chocolate heaven existed and now I'm in the thick of it! Studies also show that chocolate is high in antioxidants and it's now not only OK but advised to indulge in anything over 70% cacao. (The higher the cacao percentage the less sugar and more antioxidants.)
This recipe was my first homemade reintroduction of how good chocolate can be. The truffles are dark, rich, and have just a hint of blueberry. I'm actually not one for fruit and chocolate but this combo is to die for! A perfect antioxidant-packed treat for Valentine's Day. Enjoy!
** Just FYI, if you didn't want to make your own chocolate treat I would pick something up from Alter-Eco or Coracao. They both have divine chocolate!
Blueberry Chocolate Truffles
Makes 12 truffles
2 cups walnuts (or pecans)
1 cup pitted dates
1 cup frozen organic blueberries
1/3-1/2 cup cocoa powder (depends on how chocolatey you want them)
cocoa powder to roll the truffles in
Blend all the ingredients in a food processor until the mixture is smooth. Shape the mixture into small balls and roll in the cocoa powder. Chill in the refrigerator for a few hours before serving. YUM!