Chocolate Fruit Truffles

Truffles:

6 extra large chocolate chip cookies, chopped into small pieces

1 cup dried cranberries

1 cup dried apricots, chopped into small pieces

1/2 cup raw almonds, chopped into small pieces

1/2 cup butter, melted (add more if mixture is too dry)

2 tablespoons orange zest

3 tablespoons cocoa

In a large mixing bowl, combine cookies, dried fruit, orange zest, and melted butter. Stir well to fully combine. Drop a small scoopful into the palm of your hand to form a ball. Repeat until all the ingredients is used up. Keep refrigerated while you prepare the Chocolate Ganache

Chocolate Ganache:

1 cup chocolate chunks (60%) or similar

1 cup heavy cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

Roll balls in chocolate ganache and put into small cupcake wrapper. Sprinkle with pure cocoa powder. Repeat until all the ingredients is used up.

Keep frozen.

Spiced Apple Cranberry Pancakes

1 1/4 cup all purpose unbleached flour
1 cup apple (remove skin, cored, and chopped finely)

1/2 cup dried cranberries

1 cup full cream milk
1/4 cup sour cream

1 tablespoon pumpkin spice

1/2 cup butter, melted
2 eggs, room temperature
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder

In a mixing bowl, combine apples, pumpkin spice, and sugar. Blend the rest of the ingredients together until smooth. Fold in apples and cranberries.

Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour a 1/4 cup of the batter into the griddle. Cook until bubbles appear on the surface (about 1 to 1 1/2 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter.

Serve with maple syrup (warm).

Cranberry Chocolate Chip Cookies (agave sweetened)

1 cup unbleached white whole wheat flour

1 cup oats

1 cup dried cranberries (or any dried berries of choice)

1/2 cup chocolate chips

1/2 teaspoon baking powder

3 tablespoons orange zest

pinch of salt

1 egg (room temperature)

1/2 cup of unsalted butter (room temperature)

1/2 cup blue agave (add slightly more if sweeter taste desired)

In a medium bowl, mix together flour, baking powder, salt, oats, dried berries, orange zest, and chocolate chips until well dispersed.

Mix agave and butter together, add the egg. Beat the mixture until light and creamy.

Add dry ingredients to wet ingredients, mixing with a wooded spoon until thoroughly combined.

Preheat oven to 350 F

Drop heaping tablespoons on an ungreased baking sheet, two inches apart.

Bake for 10 to 15 minutes. Cookies should be gooey and soft. Cool on a rack. Drizzle melted chocolate on top.