Ingredients
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1 cup raw walnuts (or pecans, almonds, etc.)
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1/2 cup medjool dates, pitted and roughly chopped
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1 tsp . ground cinnamon
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1 tsp . ground ginger
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1 tsp . ground cardamom
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1 tsp . ground cloves
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1/2 tsp . sea salt (optional)
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1/4 cup unsweetened shredded coconut flakes
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1/2 cup raw cacao powder
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1/4 cup rolled oats (for binding; optional)
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1/2 cup assorted fruit (e.g., apples, bananas, berries, etc.), sliced or cubed
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1/2 cup unsweetened coconut flakes (for topping; optional)
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1/2 cup dark chocolate chips (for topping; optional)
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1 Tbsp . maple syrup (for sweetening; optional)
Directions
Sub_title: Satisfy your cravings for global flavors with these fruity, nutty, and chocolate-coated energy bites!
Description: These bite-sized treats are packed with the essence of 36 cuisines, featuring fermentation techniques, seasonal fruits and nuts, and whole food ingredients. They’re perfect for on-the-go snacking, pre-workouts, or as a post-dinner dessert!
Ingredients:
* 1 cup raw walnuts (or pecans, almonds, etc.)
* 1/2 cup medjool dates, pitted and roughly chopped
* 1 tsp. ground cinnamon
* 1 tsp. ground ginger
* 1 tsp. ground cardamom
* 1 tsp. ground cloves
* 1/2 tsp. sea salt (optional)
* 1/4 cup unsweetened shredded coconut flakes
* 1/2 cup raw cacao powder
* 1/4 cup rolled oats (for binding; optional)
* 1/2 cup assorted fruit (e.g., apples, bananas, berries, etc.), sliced or cubed
* 1/2 cup unsweetened coconut flakes (for topping; optional)
* 1/2 cup dark chocolate chips (for topping; optional)
* 1 Tbsp. maple syrup (for sweetening; optional)
Instructions:
1. Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper.
2. In a high-speed blender, combine the walnuts, dates, spices, and salt (if using). Blend until completely smooth and creamy, scraping down the sides as necessary.
3. Add the shredded coconut, cacao powder, and oats (if using), and pulse until just combined. Do not overmix!
4. Fold in the sliced or cubed fruit. Be careful not to stir too much, as you still want visible bits of each ingredient.
5. Portion the mixture into small balls (about 1 tablespoon each). Place them on the prepared baking sheet, leaving about 1 inch between each ball.
6. Bake for 15 minutes, or until the edges start to lightly brown. Allow them to cool completely before handling.
7. Once cooled, roll the truffles in unsweetened coconut flakes and/or dark chocolate chips for added texture and crunch. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Difficulty Level: Easy
Servings: Approximately 40 medium-sized truffles
Nutrition Information per Serving (calculated without toppings): Calories: 85kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 125mg | Fiber: 2g | Sugar: 5g | Vitamin A: 25% of the Daily Value (DV) | Vitamin C: 2% of the DV | Calcium: 4% of the DV | Iron: 2% of the DV
Steps
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1
Done
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Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper. |
|
2
Done
|
In a high-speed blender, combine the walnuts, dates, spices, and salt (if using). Blend until completely smooth and creamy, scraping down the sides as necessary. |
|
3
Done
|
Add the shredded coconut, cacao powder, and oats (if using), and pulse until just combined. Do not overmix! |
|
4
Done
|
Fold in the sliced or cubed fruit. Be careful not to stir too much, as you still want visible bits of each ingredient. |
|
5
Done
|
Portion the mixture into small balls (about 1 tablespoon each). Place them on the prepared baking sheet, leaving about 1 inch between each ball. |
|
6
Done
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Bake for 15 minutes, or until the edges start to lightly brown. Allow them to cool completely before handling. |
|
7
Done
|
Once cooled, roll the truffles in unsweetened coconut flakes and/or dark chocolate chips for added texture and crunch. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage. Difficulty Level: Easy |
