Truffles (The Sweet Kind, Not The Fungus Kind)

Every now and then, I get a taste for … well … something like this. This is another example of foods that just happen to be vegetarian. Vegan, if you buy your chocolate carefully.

I call them truffles, although they only fit that definition under the constantly spreading meaning of the term. These do happen to be chocolate truffles, which is firmly inside the envelope, but sometimes I don’t use chocolate. I use whatever feels good in the tastebuds of my imagination.

ANYWAY, here’s this:


  • handful slivered almonds (don’t have to be slivered, they just were)
  • handful pecans
  • two handfuls (handsful?) cashews
  • handful chopped pitted dates
  • tag end of a bag of chocolate chips
  • two tablespoons maple syrup

Put in food processor and process until crushed but still lumpy.

Gather some up and work it into a ball. This takes a delicate touch, because it’s very crumbly. Roll each ball in powdered sugar.

Very rich, very delicious! I saved the leftover powdered sugar with truffle bits in, thinking it would be great sprinkled over pancakes. Charlie, not knowing my plans, thought it would be great stirred into his oatmeal. Either way, it didn’t go to waste.

A WRITING PROMPT FOR YOU: Two characters have different, conflicting plans for a single item.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Truffles (The Sweet Kind, Not The Fungus Kind)

  1. YUM! I love date things 🙂 Imma bookmark this, thanks!

    I was 21 before I ever had a chocolate truffle. I didn’t know what they were. I’d only had fungus kind, so imagine my thoughts when told I would love the hotel, which leaves truffles on the pillow each night.
    That was a delicious surprise!

    Permalink  ⋅ Reply
    • Author
      • Um, let me be clear, I have never PURRRchased truffles, nor would I. They’re yummy, but they’re just like other varieties of mushroom except about 100x stronger and earthier. I preferred the white truffles, which seem more delicate than the black, which are like .. you know what, they’re just really earthy and strong, like potent, potent mushrooms. I mean, they taste of their own particular type, as all mushrooms do, but still, taste like mushroom. A tiny bit of minced white truffle is exquisite in the right sauce, but honest to goodness, when they talk about truffles, I pretty much roll my eyes, because well, while they’re rare and expensive, they’re not the best thing I’ve ever tasted by far. Don’t tell the other foodies. If we’re choosing delicacies, I’d rather have animal cruelty. LOL
        If you were like, “Joey, you can have this pound of morels or ten pounds of truffle” I’d take the morels. (Unless I had a buyer for the truffles.)
        If you’re offered, try it. But you know, you can live a long and happy life without. 🙂
        Especially with all the other mushrooms. Who are not elitist.

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  2. Jonathan

    November 8, 2017 at 5:53pm

    Hi Marian,

    I do love a sweet tasty truffle… However, I may be one of the outliers that prefers a deep, musty, earthy, savory truffle instead. In a non-empirical sampling of my friends, it appears there may be a split down gender lines. Chocolate loving stereotypes aside, I thought this was interesting. I’d be curious if other people found the same.

    Nonetheless, thank you for this article and the recipe. I will certainly endeavor to recreate it.

    Jonathan 😉

    Permalink  ⋅ Reply
  3. Catherine

    May 21, 2018 at 4:40am

    I am so making this with hazelnut meal mixed in with the cocoa powder! You might want to try using coconut creme instead of coconut milk, for the thickness factor. I love using that in my chia seed chocolate spice shakes.

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