These maple syrup, chocolate and cashew truffles make an elegant, sweet ending to any formal meal, and they'll be a beautiful addition to your holiday dessert tray!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place chocolate in a medium bowl; set aside. In a small saucepan, bring half-and-half just to boiling; pour over chocolate. Stir until chocolate is melted. Stir in maple syrup. Cover and freeze about 2 hours or until firm.

  • Meanwhile, preheat oven to 350 degrees F. Line a shallow baking pan with parchment paper. Place cashews on prepared baking pan. Bake for 8 to 10 minutes or until golden, stirring once. Set aside 40 whole cashews. In a food processor, combine the remaining cashews and the salt. Cover and process with several on/off turns until nuts are finely chopped. Transfer finely chopped nuts to a small bowl; set aside.

  • Divide chocolate mixture into 40 portions. Place a whole cashew in the center of one of the portions; shape into a ball. Roll ball in the chopped cashew mixture. Place on a baking sheet. Repeat to make 40 truffles total. Cover and chill until serving time. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts

93 calories; protein 1.6g 3% DV; carbohydrates 9g 3% DV; exchange other carbs 0.5; dietary fiber 1.1g 4% DV; sugars 5.4g; fat 6.9g 11% DV; saturated fat 3.2g 16% DV; cholesterol 0.6mg; vitamin a iu 6.1IU; vitamin cmg; folate -1mcg; calcium 14.1mg 1% DV; iron 1.1mg 6% DV; magnesium 32.6mg 12% DV; potassium 102.7mg 3% DV; sodium 61.9mg 3% DV.