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! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 6.9 g total fat; 1 mg cholesterol; 62 mg sodium. 9 g carbohydrates; 1.6 g protein; Full Nutrition