If I were an artist, I would give this recipe a symbol- something exotic and unique, mysterious and intriguing. It has easily become my favorite raw recipe, and that’s not an easy statement to make. For a long time, nothing could replace the space in my heart carved for raw cashew brownies alone. They’re easy to make, satisfying, and always a fail-proof hit with guests. Raw cheesecakes are sumptuous but take a little work to get the flavor just right. Raw chocolate shortbread bars are pretty darn good too, but often feel too decadent for my palate. This raw recipe, however, is just right- tasty and healthy enough to savor without guilt. Because I removed cocoa from the original version of this recipe, it might be illegal to still refer to them as truffles, so if you have any suggested names, all bids are welcomed.
1 cup walnuts
1 cup almonds
1 tbsp. ginger powder
1 tbsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup honey or agave
sesame seeds, dried coconut, cocoa powder, ground pumpkin seeds, etc. for coating
1. Using a food processor, grind nuts and spices into a fine powder. If you’re food processor can’t do that, a crumbly texture will do.
2. Add raisins, cranberries, and honey/agave to food processor.
3. Using about a tablespoon of the combined mixture, form small balls and roll them into the dry coating of your choice.
1. Rub coconut oil on the palms of your hands when rolling the mixture into balls
2. Put your dry coating in a large bowl, add un-coated small balls, and then shake the large bowl in circles to coat.
3. Ration! These unnamed delights can be addictive, so set aside your portion first, before the whole batch is gone. Enjoy! 🙂