Ingredients
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the filling :
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1 cup chopped walnuts or pecans
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1/2 cup unsweetened shredded coconut
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1/4 cup rolled oats (not instant)
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1 tsp ground cinnamon
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1 tsp ground ginger
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1 tsp baking powder
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1/2 tsp salt
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the outer layer:
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2 large ripe medium avocados
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1 small can full fat coconut milk
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1/2 cup unsweetened shredded coconut
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1/2 cup pitted dates
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1/4 cup chopped walnuts or pecans
Directions
Subtitle: A Delicious, Budget-Friendly, Gluten-free, Grain-free, High-fiber, Kid-friendly, Low-carb, Nut-free, Oil-free, Quick & Easy, Raw, Seasonal, Soy-free, Spicy, Superfoods, Vegan, Whole Foods Plant-based, Zero Waste Dessert!
Description: These exquisite truffles are packed with the flavors of Morocco – sweet carrots, spicy ginger, and nutty dates. They’re vegan, gluten-free, grain-free, high-protein, kid-friendly, and zero waste! Plus, they only take minutes to prepare!
Ingredients:
For the filling:
• 1 cup chopped walnuts or pecans
• 1/2 cup unsweetened shredded coconut
• 1/4 cup rolled oats (not instant)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp baking powder
• 1/2 tsp salt
For the outer layer:
• 2 large ripe medium avocados
• 1 small can full fat coconut milk
• 1/2 cup unsweetened shredded coconut
• 1/2 cup pitted dates
• 1/4 cup chopped walnuts or pecans
Instructions:
1. Prepare the filling: In a food processor, combine all the filling ingredients and process until well combined and sticky. You may need to scrape down the sides occasionally.
2. Roll the filling into balls about the size of golf balls. Place them on a plate and refrigerate while you make the outer layer.
3. Prepare the outer layer: In a blender, combine all the outer layer ingredients and process until smooth and creamy. If necessary, stop the blender a few times to scrape down the sides.
4. Pour the mixture into a bowl and stir in the reserved date-walnut mixture from Step 2.
5. Using a fork or your hands, mix everything together thoroughly. The consistency should be thick but still moldable.
6. Scoop out about 1 tablespoon of the mixture and roll it between your palms to form a ball. This will create a thin shell around the filling.
7. Continue rolling the remaining mixture into balls. Store any leftover truffle filling in the fridge for later use.
8. Once you have all the truffles formed, place them back onto the plate and refrigerate for at least 30 minutes to firm up.
9. Serve chilled or at room temperature. Enjoy!
Note: To keep these truffles fresh, store them in an airtight container in the refrigerator for up to 1 week.
Steps
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1
Done
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Prepare the filling: In a food processor, combine all the filling ingredients and process until well combined and sticky. You may need to scrape down the sides occasionally. |
|
2
Done
|
Roll the filling into balls about the size of golf balls. Place them on a plate and refrigerate while you make the outer layer. |
|
3
Done
|
Prepare the outer layer: In a blender, combine all the outer layer ingredients and process until smooth and creamy. If necessary, stop the blender a few times to scrape down the sides. |
|
4
Done
|
Pour the mixture into a bowl and stir in the reserved date-walnut mixture from Step |
|
5
Done
|
|
|
6
Done
|
Using a fork or your hands, mix everything together thoroughly. The consistency should be thick but still moldable. |
|
7
Done
|
Scoop out about 1 tablespoon of the mixture and roll it between your palms to form a ball. This will create a thin shell around the filling. |
|
8
Done
|
Continue rolling the remaining mixture into balls. Store any leftover truffle filling in the fridge for later use. |
|
9
Done
|
Once you have all the truffles formed, place them back onto the plate and refrigerate for at least 30 minutes to firm up. |
|
10
Done
|
Serve chilled or at room temperature. Enjoy! Note: To keep these truffles fresh, store them in an airtight container in the refrigerator for up to 1 week. |
