I really enjoyed my Maple Apple Crisp, and found myself yearning for the sweet apples and nutty topping well after the baking dish was empty. Sure, I could have made another batch, but I thought it would be fun to take the flavors of the apple crisp and turn them into bite-sized treats.
I used my recipe for Pecan Pumpkin Pie Bites as a base for these Apple Crisp Truffles, and followed the same principle of pulsing together dried fruit, nuts, a bit of fruit puree, and some spice.
It never ceases to amaze me how naturally sweet dried fruit is. Medjool dates are a longtime absolute favorite of mine, and unsweetened dried apple rings clock in at a close second place.
These little bites truly do encompass the flavors of apple crisp and really are sweet enough to satiate a dessert craving!
If there are any moms or dads reading, I bet your kids would love these as much as you are sure to. You can make the truffles even smaller for little mouths, or you can form the mixture into bars for a more traditional shape.
I know I will be making another batch of these truffles soon, and I urge you to try them as well!
Apple Crisp Truffles
yields 6-8 truffles
- heaping 1/4 cup chopped soft Medjool dates (about 3 pitted dates)
- heaping 1/4 cup finely chopped dried apple rings, preferably unsweetened & unsulfured (about 4 full rings)
- 1/3 cup raw pecan or walnut pieces
- 1 Tbsp unsweetened applesauce
- 1/2 tsp apple pie spice
- 1/4 cup finely chopped raw pecans or walnuts
- Place chopped dates and dried apples into the bowl of a food processor, and process until they form a chunky paste, about 20-30 seconds.
- Place 1/3 cup pecan pieces into the food processor bowl along with the dried fruit paste, and process until mixed, about 10-20 seconds.
- Add the applesauce and apple pie spice to the mixture. Process until incorporated, about 10-20 seconds. Remove mixture from food processor.
- Form 6-8 small balls out of the mixture by rolling them between your palms. Set aside.
- Place the 1/4 cup finely chopped pecans onto a cutting board or plate and roll the balls around in the nuts until fully coated.
- Once again, roll the balls between your palms so that the nuts adhere and create a “crust”.
- Store in the refrigerator.