Raw Cranberry Truffles
These fancy little seasonal beauties are a cinch to prepare and they’re so good for you there’s no need for a special occasion to indulge.
I have some left over from a dinner party and discovered they’re awesome as healthy breakfast balls. They’re very lightly sweetened so the goodness of the main ingredients comes through.
Cranberries are loaded in antioxidants and phyto-nutrients, especially needed at this time of year to keep the winter nasties at bay. Raw cocoa is also incredibly rich in nutrients, raw coconut butter is so creamy, delish and full of enzymes, vitamins and protein, and don’t worry about the fat content in raw cashews - 75% of the fat in cashews is the same heart-healthy fat as found in olive oil.
Raw Cranberry Coconut Truffles
1 1/2 cups cashews
1 cup dried organic cranberries, soaked for an hour in water or orange juice, then drained
3/4 cup agave nectar
1 cup raw cocoa powder
1 cup coconut butter
Blend all ingredients into a creamy consistency.
Form into balls with your hands.
1/4 cup each, organic cacao nibs, dried cranberries, dried coconut
Pulse together in a dry cuisinart. Spread onto a countertop or cookie sheet and roll truffles to coat.
Comment by Moira by November 27, 2009 @ 3:24 pm
for a slightly sweeter version, add a few organic medjool dates.
Comment by top fraggle by December 8, 2009 @ 6:35 am
They’re wonderful, if a bit messy to make…but I found coating my palms with cocoa helped the “goo” not to stick, and made another layer of beautiful organic dark chocolate on these delicious “who-knew-they-were-home-made-organic-and-vegan” gifty gems.
Comment by Moira by December 15, 2009 @ 2:46 pm
that’s what i call sweetness upon sweetness:) great tip to coat palms with cocoa powder! thanks fraggle!