These truffles were a spin off from a great recipe on 'Cupcakes and Kale' for raw walnut and almond cookies. Jess's version is a little prettier, I didn't have a cookie cutter available so I made truffles and also added a sweetened cocoa dusting on the outside............really hits the sweet spot!
But be sure to check out her original while looking over this one. I'm sure you could think of lots of variations too...............
3/4 cup raw walnuts
3/4 cup raw almonds
1/2 cup unsweetened coconut, shredded
1/2 tsp sea salt
1 tsp ginger
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup raisins Optional (I just used more dates)
8-10 medjool dates, pits removed
1/2 tsp cinnamon
1 tsp organic coconut sugar
Blend the first 7 ingredients in a food processor scraping down sides until a crumbly mixture is left.
Add in the Dates/ Raisins and blend until you have a dough ball forming
Scoop even amounts of dough from ball and roll in your palms to form 1 inch balls. Chill in freezer for about 15 minutes to set up dough.
Mix the dry cocoa mixture and place in a small shallow bowl, I used a 1/2 pint Mason jar.
When balls have chilled nicely, place one ball at a time in the bowl with Cocoa and swirl ball around until it is coated well with the cocoa mixture.
Store in a air tight container in the freezer for up to 1 month if they last that long. Makes about 2 dozen truffles.
Thanks to Jess at Cupcakes and Kale for these original ingredients. Again be sure to check her version out here http://cupcakesandkale.blogspot.com/2011/12/raw-walnut-almond-cookies.html
|RAW WALNUT ALMOND COOKIES FROM 'CUPCAKES AND KALE'|
or post your own truffle recipe post. ENJOY!