Cashew Coconut or Chocolate Truffle Power Balls

Yield: 16 to 18, 1-inch balls

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

These little guys are packed with flavor and energy. Make them ahead and enjoy all week.

Ingredients

  • 2/3 cup pitted dates Add to list
  • 2/3 cup cashew pieces (I prefer the roasted, salted variety) or hazelnuts Add to list
  • 1/4 teaspoon sea salt (leave out if you use salted nuts) Add to list
  • 1/4 teaspoon ground cinnamon (I typically use cinnamon only with the chocolate truffle balls) Add to list
  • 1/4 cup shredded coconut or 1/4 cup unsweetened cacao powder Add to list
  • 1/2 cup cooked (warm) brown rice (optional) Add to list
  • 1/4 cup protein powder (optional) Add to list

Preparation

In a food processor, pulse dates, nuts (either cashews with the coconut or hazelnuts with the cacao powder), salt, cinnamon and either shredded coconut or cacao until well mixed with little bits of nuts visible. If you would like to add rice or protein powder, do so at the same time as the dates and nuts.

Roll into small balls about 3/4 to 1 inch in diameter. If they are not holding together, add more dates. You may roll the balls in either shredded coconut or cacao powder to coat the outside. Serve these up as breakfast to-go, as dessert “truffles” or put into a container with a lid for travel 
or hiking. They freeze well in bags.

Recipe by Tiffany Pollard, former PCC Cooks instructor

More about: cashews, chocolate, coconut

Comments

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Will do

So I somehow have managed to have all of these ingredients just readily available right now - which means I need to make them, right? I think they'll be a good addition to our Ladies' Night!

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