Date and Cashew Truffles
2 cups raw cashews
1½ cups soft Medjool dates, pitted (If dates are hard, soak in hot water until soft.)
¼ cup unsweetened almond milk ¼ cup shredded, unsweetened coconut
Process the cashews in a food processor until finely ground. Reserve ½ cup.
Add dates and process until well blended. Add small amounts of almond milk if needed until ingredients hold together.
Roll the mixture in your palms to make 36 1-inch balls. Combine reserved cashews and coconut, and roll balls in mixture to coat.
Recipe courtesy of James F. Loomis, MD, MBA, Medical Director, Barnard Medical Center.
Amount per Serving:
163 calories / 3.3 g protein / 7.5 g fat / 2.7 g saturated fat / 0 g trans fat / 0 mg cholesterol / 23.9 g carbohydrates / 6.9 g sugars / 2.4 g fiber / 5 mg sodium / 93 mg potassium