Coconut and Cranberry Truffles


These tasty little truffles are so quick and simple to make, and are a healthier alternative to all the seasonal, sugar laden cookies. They are also a great way to get the children involved in the kitchen, no cooking required: watch out for very sticky fingers as they roll the little coconut balls!

The recipe makes approximately 24 bite sized truffles.
Preparation time 15 minutes ( less if you have little helpers?!)

1 cup dried cranberries
1/4 cup raw almonds
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
2 tablespoons raw cacoa powder
4 heaped tablespoons organic unsweetened coconut shreds ( plus extra to roll the balls in )
1/2 teaspoon vanilla essence.

1. Soak the nuts and seeds over night ( or for 6 hours)
2. Drain and dry seeds and nuts thoroughly.
3. When the nuts are dry place in a blender and pulse until a coarse paste forms.
4. Add the cranberries, cacao powder, coconut and vanilla essence. Blend until a soft paste forms.
5. Roll in to bite sized ball and roll and coat in extra coconut if desired. I did because my family adore coconut and it adds another texture to the truffles.
6. Store on parchment paper in an air tight container in a cool, dry place.

For a nut free option omit the almonds and use extra sunflower and pumpkin seeds instead.
You can use raisins or dates instead of cranberries.
This recipe is gluten free and ideal for vegans and raw foodists, too!
I am looking forward to these little yummy treats Christmas night- I just hope they last until then!


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1 Response to Coconut and Cranberry Truffles

  1. summerraspberries says:

    Oh I love these kind of truffles! I always make them with peanuts, dates and shredded coconut.

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