Cranberry Pecan Goat Cheese Truffles

Ingredients

• 300 g of goat cheese
• 170 g of cream cheese
• 2 tsp of cinnamon
• 3 tbsp of honey, plus extra for garnish
• 1 ½ cups of pecans chopped, divided
• ½ cup of dried cranberries
• ½ cup of minced fresh parsley
• 1 tbsp maple syrup

Instructions

1. In a large bowl, use your thinkkitchen Nola Hand Mixer to beat together the goat cheese, cream cheese, cinnamon, and honey until light and fluffy. To save time, use the thinkkitchen Kanji Glass Food Processor to chop ½ cup of pecans. Add ½ cup of chopped pecans and fold to combine. Set aside.
2. In a frying pan, toast 1 cup of pecans with 1 tbsp of maple syrup.
3. Line your countertop with parchment paper. Toss together the remaining pecans, dried cranberries, and parsley in the center of the parchment paper.
4. Using a large cookie scoop, scoop out one round of cheese filling and toss it in the cranberry/pecan mixture. Continue until all truffles have been rolled in the coating.
5. Refrigerate the cheese balls until ready to serve. You can make these up to three days in advance; just make sure to store them in an airtight container in the refrigerator.
6. Drizzle the truffles with honey, if desired. Serve with crackers, croutons made from baguette bread, or as is with a toothpick (or pretzel stick)!