These truffles — a twist on classic chocolate-covered cherries — would make a sweet gift for someone you love. Just be sure to keep a few for yourself.


  • 2 cups nuts (any kind)
  • Pinch of salt (omit if using salted nuts)
  • 1 cup dried, unsweetened cherries
  • 1½ cups dates (whole or pieces)
  • ¼ cup Shadow Springs Vineyard Dark Shadow wine
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup flaked coconut


Place nuts, salt, cherries, dates, wine, and extracts into a food processor. Pulse until fruit is finely chopped. The mixture will be a sticky paste. Put mixture into a bowl and incorporate chocolate chips by hand. (At this point, the mixture can be kept for several days, covered, in the refrigerator.)

Toast half of the coconut in a nonstick skillet or on a microwave-safe plate. In a small bowl, mix toasted and untoasted coconut flakes.

Pinch mixture and roll by hand into 1-inch balls. Roll balls in coconut and refrigerate until firm. Keep chilled until ready to serve.

Note: You can use any single kind of nut, but this is a great recipe to use a mixture of leftover nuts. And although not necessary, toasting them will add another layer of flavor.

N.C. Product Used: Shadow Springs Vineyard Dark Shadow Wine

This story was published on

Wendy Perry is a recipe developer, personal chef, and Franklin County native.