combination of dried fruit and nuts really can't be
beat! And this recipe couldn't be simpler, or
easier to adapt to your desires (or whatever you
have in the kitchen). These make a wonderful
dessert, or a nice mid-day snack when you need a
little energy boost.
about 15 to 20 truffles.
1/2 cup almonds (or other
1/4 cup medjool dates (pitted and packed)
1/4 cup dried cherries
1/2 cup coconut shreds
1/2 cup cooked short grain brown rice (optional)*
1. Place the nuts in a food
processor** and pulse until finely chopped.
2. Add the dates, cherries and
1/4 cup of the coconut shreds to the processor
and process into a paste.
3. Form the mixture into round
truffles with your hands.
4. Place the remaining coconut
shreds in a shallow bowl and roll the truffles in
coconut shreds to cover the outside. Eat 'em
now, or chill for later.
*Optional: Add cooked short
grain brown rice in step 2 and continue as directed.
The truffles will no longer be "raw," but they'll be
lower in calories, and will make a great on-the-go
snack. Add even more rice if you'd like!
**If you don't have a food
processor, the almonds can be blended into a coarse
flour in a blender. The dates and cherries can
be finely chopped by hand and kneaded with the
Recipe from "Scatter
Vegan Sweets" by
Wendy Gabbe Day