Nutty Coconut Energy Truffles
This recipe is definitely one of my top fivegreatest hits. The delectable combination of nuts, dried fruit, and coconutmake it a universal favorite. I knew I was on to something when I took theseyummy little treats to a campout with friends and they were gone within secondsof opening the container. My friends still talk about them today. They’re agreat high-energy snack to take along when hiking or biking, and they can beenjoyed as a much healthier stand-in for a candy bar. I recommend using Medjooldates because they’re always fresh and moist with just the right amount ofstickiness to bind these truffles together.
Ingrediënten
- 2 cups raw walnuts
- 1 tablespoon ground cinnamon
- ⅛ teaspoon sea salt
- ½ cup pitted dates
- ½ cup dried cherries
- 2 tablespoons coconut oil
- 2 tablespoons almond butter
- ⅛ teaspoon almond extract
- 2 tablespoons maple syrup optional
- ½ cup unsweetened shredded coconut
Instructies
- Place the walnuts, cinnamon, and salt in a food processor.
- Process until the nuts are finely ground, about 1 minute.
- Add the dates, cherries, oil, almond butter, and extract.
- Process until well combined; the mixture should have a thick, sticky consistency.
- Check to see if you can form a truffle by rolling some of the mixture in your hands—if it falls apart easily, blend in the maple syrup.
- Spread the coconut on a plate.
- Scoop the nut mixture with a large spoon and roll into 1-inch balls.
- Roll in the coconut until the balls are generously coated.
- Store the truffles in an airtight container in the refrigerator for up to 1 week and store extras in the freezer for up to 6 months.
Notes / Tips / Wine Advice:
Cinnamon inhibits the release of pro-inflammatory signals in the body and helps regulate blood sugar.
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