Fruity Coconut Cream Truffles and Dark Chocolate Almond Clusters

• 1/2 C dried fruit(apricots, dried plums, cranberries, dried pears or even apples – anything will work)
• 1 C shredded unsweetened coconut
• Tiny pinch of sea salt
• 1 tsp vanilla
• 1 tbsp coconut oil
• 2 tbsp raw honey or another liquid sweetener such as brown rice syrup
• any extra flavorings such as citrus zest, extracts or spices

Add all of the dried fruit to your food processor.  If the fruit is in large pieces, consider chopping it up first before adding it to the food processor to make things easier.  Process the fruit until no large pieces remain.  This may take a few minutes, be patient as it’s important to the texture of the final product.  Once they are no large pieces left add all the remaining ingredients and process again until a “dough” forms.  Again, this may take a few minutes.  If everything is processed and it seems to be taking too long, turn your food processor off and remove a small amount of dough and pinch it together to see if it will stick.  If it does, let the dough rest for a couple minutes(place it in the fridge for a few minutes if it’s especially warm from being processed) before scooping out bite sized amounts and rolling them into balls.  Place in the fridge till they firm up, then store in an airtight container, either in the fridge or on the counter in a cool place.

• 1 100g(3.5oz) bar of dark chocolate(I use 65% but any kind is good)
• 3 candy canes, crushed
• 1/4 C dried cranberries or other dried fruit(optional)
• about 1 – 1 1/2C raw almonds(or any other nut you prefer, alternatively you could toast the nuts as well)

Break up the chocolate and melt in a double boiler or very carefully in the microwave, stirring often.  Arrange the nuts into small clusters of about 4-5 nuts and top with dried fruit it desired.  Once the chocolate is melted, using a spoon, drizzle the chocolate over the clusters, being sure to get chocolate on each individual piece so that the clusters don’t fall apart.  Sprinkle with crushed candy cane bits and cool until hardened.  Store in a cool, dry place.

• 6-8 C popped popcorn
• 1 100g(3.5oz) dark chocolate bar(I use 65% but any kind is good)
• 3-4 candy canes crushed

Pop your popcorn using whatever method you like.  Place the popcorn on a baking sheet in an even layer(but not too spread out).  Crush the candy canes and set aside.  Melt the chocolate either using a double boiler, or very carefully in the microwave.  Stir to prevent burning.  As soon as the chocolate is completely smooth and melted drizzle over the popcorn and then sprinkle with crushed candy cane pieces.  Leave the popcorn on the sheet until the chocolate has hardened.  You can speed this up by placing the entire sheet in the fridge for a few minutes until completely hardened.  Then using a knife or even a fork, gently remove the popcorn from the baking sheet as some of the chocolate will have hardened to the sheet.  Break up any large chunks and store in an airtight container at room temperature.