Description
Nearly-raw truffles in 3 delicious holiday inspired flavours: Gingerbread Crunch, Pecan Pie, & Dark Chocolate Peppermint Patty. Naturally sweetened, gluten free, and soy free!
Ingredients
Scale
Gingerbread:
- 1 cup soft, pitted dates
- 1 tsp coconut oil
- pinch sea salt
- 1 cup almonds
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1 pinch all spice
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1/4 cup chopped candied ginger
- 1/4 cup finely chopped nuts for rolling (pecans, almonds, walnuts)
Pecan Pie:
- 1 cup soft, pitted dates
- 1 tsp coconut oil
- pinch sea salt
- 1 cup chopped pecans
- 1 tsp cinnamon
- 1/4 cup raisins
Chocolate Mint
- 1 cup soft, pitted dates
- 1 tsp coconut oil
- pinch sea salt
- 1 cup almonds
- 2 tbsp + 1 tsp cocoa
- 1/2 - 1 tsp pure peppermint extract
- Cocoa for rolling
Instructions
- In your food processor, pulse nuts until they’re finely chopped. Pour into a bowl and set aside.
- Add the dates, coconut oil, and sea salt and process on high until a smooth paste forms. Halfway through processing the mixture will form into a ball, continue processing until the mixture loses its shape and becomes sticky enough to stick to the sides of your processor.
- Add the processed nuts + the rest of the ingredient. Process until thoroughly mixed.
- Roll mixture into balls (makes 18-24) and freeze for 10-15 minutes to set before rolling them in nuts/cocoa/etc.) You can store them in the freezer or fridge for approx. 2 weeks.