Blueberry Chocolate Truffles

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I've always loved chocolate. Always. I distinctly remember going to a family reunion where one of our distant relatives, a Hershey employee from Hershey Pennsylvania, brought an obscene amount of Hershey's kisses and chocolate bars. I literally holed up in our hotel room with my own bag and secretly sucked them down, three at a time.

We’re now living in a chocolate revolution, where small companies now make organic and fair trade chocolate that is truly brilliant. The way people obsess over wine is the way these artisans obsess over their chocolate. Studies also show that chocolate over 70% cacao is particularly high in antioxidants. (The higher the cacao percentage the more antioxidants.)

The truffle recipe below is dark, rich and have just a hint of blueberry. I'm actually not one for fruit and chocolate but this combo is to die for. Enjoy!

** Just FYI, if you didn't want to make your own chocolate treat, pick something up from Alter-Eco or Endangered Species.

Blueberry Chocolate Truffles

Makes 12 truffles

2 cups walnuts (or pecans)

1 cup pitted dates

1 cup frozen organic blueberries

1/3-1/2 cup cocoa powder (depends on how chocolatey you want them)

cocoa powder to roll the truffles in

Blend all the ingredients in a food processor until the mixture is smooth. Shape the mixture into small balls and roll in the cocoa powder. Chill in the refrigerator for a few hours before serving. YUM!