Johnna’s Candy Cane Truffles

Happy Sunday, y’all! Welcome to Day 9 of

Hope y’all have been enjoying all the deliciousness that these wonderful guest posters have been sharing! Today, we have the lovely and sweet Johnna from, In Johnna’s Kitchen

Make sure you stop by her blog today and say Hi and enter to win the wonderful giveaway we’ve got going on!!!

Don’t forget to stop by According 2 Kelly to get some Craft inspiration and Skip To My Lou for your daily does of Sewing inspiration, plus the links to the other 2 amazing giveaways we have going on!!!

Well, hello there, Southern Fairytale folks! I’m Johnna and you can find me at In Johnna’s Kitchen. I share my favorite gluten-free vegetarian recipes, my travel adventures and just about anything else that might be discussed around the kitchen table. I’d love for you to drop by for a visit, pull up a chair around my virtual kitchen table and have a look around!

Today is my day to share in the Holiday Bake, Craft, Sew Along! I am sharing Candy Cane Truffles, one of my favorite holiday treats when I want a little sweet something on the run. It’s not wrong to pack a little goodness like this in your lunch, right?
Candy Cane Truffles
Serves: 24 truffles
  • 1 cup Medjool dates, pitted & sliced in half (I like the ones from the produce department best, softer)
  • 1 cup raw almonds (if you only have roasted, use those!)
  • ⅔ cup dried cherries, not sweetened with sugar
  • ⅓ cup non-dairy chocolate chips, I use Enjoy Life
  • 2 crushed candy canes, plus 2 additional for final step
  • 1 t. vanilla bean paste or vanilla extract or scrape one vanilla bean
  • ¼ t. sea salt
  • ¼ cup cocoa powder
  1. In the bowl of food processor, add dates and process until they form a ball. Remove from the food processor.
  2. Next, process cashews, cherries, chocolate chips and 2 candy canes until they are finely chopped. Stop before the cashews turn into a powder.
  3. In a mixing bowl, combine the dates, cashews, cherries, chocolate chips and candy canes. Add in the vanilla and sea salt. Mix very well with your hands until everything is well incorporated. This is like kneading dough. You'll have a very sticky mixture.
  4. Roll into 24 equal sized balls. Roll each ball in cocoa powder. If you like a lighter coating, use a pastry brush to remove a bit of the cocoa powder. Finish by lightly pressing top into remaining 2 crushed candy canes.
Rachel's Notes
These keep well in an air-tight container for 3 to 4 days, a week or so in the refrigerator and can also be frozen if you'd like to get a jump on your holiday food prep! This is one of my favorite on-the-go holiday snacks and they pack very well in a lunchbox. I tuck a few into my car for long days of holiday shopping. Enjoy!
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