Cream Cheese Truffles

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Makes: approx 16
Preparation time: 15 minutes plus 20-30 minutes chilling time

The coating suggestions are for 8 truffles, so you can double the amount to coat them all in one, or make 8 of each.
They can also be rolled in your favourite nuts or slivered almonds.
Almond meal can be replaced by hazelnut meal if you can find it on the shelves.
We recommend wearing plastic gloves for rolling the truffles.
Store coated truffles in an airtight container in the fridge for up to 5 days.

Recipe created for us by Martyna the Wholesome Cook

COATING:

Mash together cream cheese, almond meal and Traditional Fruit Mince until combined.
Place in fridge for 10 minutes to chill.
Remove cream cheese mixture from the fridge. Put on some plastic gloves and roll the
mixture (about a tablespoon at a time) to form 16 balls.
If coating with slivered almonds: roll each truffle in slivered almonds, pressing them in gently.
Arrange on a serving plate, cover with cling film and refrigerate for 10 minutes or until
needed.
If coating with chocolate: either lightly roll in chocolate crumbs, or if melted chocolate: place truffles in the freezer for 20 minutes; melt chocolate in a small bowl in the microwave (in 3 x 20 second bursts). Mix gently to melt any remaining chunks. Roll each frozen cream cheese ball in the chocolate and transfer onto some baking paper with a fork. Allow to set before serving.

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