Healthy Recipes > Two Easy & Impressive Treats - to Give or to Eat!

2 Dec 2010

Dark Chocolate & Date Truffles - NO cooking involved!
Adapted from Natural Solutions

Makes two dozen truffles

      *Underlined items can be found at The Well

12 oz. dark chocolate [either a 12 oz. bag of chips, or 12 oz. of dark chocolate bars broken up]
1-2/3 cups organic raw cashews
8 oz. pitted organic pitted dates, finely chopped
1/4 tsp. sea salt
zest of 1/2 an orange

Melt chocolate in double boiler until just melted.
Meanwhile, blend 2/3 cup cashews with 2/3 water in blender on high for 30 seconds. Chop remaining cashews finely and set aside.
Fold together melted chocolate, cashew-water mixture, dates, sea salt, and orange zest.
Refrigerate until firm; approximately 45 minutes. Roll 3/4 inch balls in hands and then in chopped cashews. Refrigerate until ready to serve.
*Note: Truffles will keep in freezer up to one month. [Who're they kidding? These won't last an hour!]

FLOURLESS Peanut Butter-Chocolate Chip Cookies
Adapted from Southern Living Magazine

Makes 24 cookies.

                This cookie will be much lower in carbs than ordinary ones.

         *Underlined items can be found at The Well
1 cup all-natural peanut butter
3/4 cup Sucanat [unrefined natural cane sugar]
1 large brown pastured poultry egg
1/2 tsp. baking soda
1/4 tsp. Kosher or sea salt
1 cup semi-sweet chocolate chips [or same amount of dark chocolate bars, broken up]
Parchment paper

Preheat oven to 350 degrees.
Stir together peanut butter and next 4 ingredients in a medium bowl until well blended.
Stir in chocolate.
Drop dough by rounded TBSP's, 2 inches apart, onto parchment paper-lined baking sheets.
Bake at 350 degrees for 12 - 14 minutes or until lightly browned.
Cool on baking sheets on a wire rack 5 minutes, then transfer cookies to wire rack and let cool 15 minutes. [I dare you to wait that long!]

*Take some to The Well for Linda. [tee, hee!] 

Linda Burger


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