Snickerdoodle TrufflesOct 21 2011 by
Snickerdoodles are one of my favorite cookies. I actually like them better than chocolate chip! I’ve tried countless ways to make a healthy snickerdoodle and never was able to come up with a winner. Considering that snickerdoodles are mostly sugared butter that is baked into a puffy cookie I pretty much have zero hope of finding a vegan snickerdoodle that I can eat. That’s when my brilliant hubby suggested that I make a snickerdoodle truffle! DUH! Why didn’t I think of that?! Truffle is my middle name. I can make anything into a truffle. Now these truffles are not warm and puffy like a traditional snickerdoodle cookie but they do taste just like one and are totally pop-able, chewy and delicious! Enjoy!
- 1 cup Medjool dates, pitted (about 18 dates)
- 1 cup unsalted cashews
- 1 tbsp vanilla extract
- 1 tbsp + 1/2 tsp cinnamon, divided
- 2 tbsp raw coconut crystals
- In a small bowl add 1 tbsp cinnamon and 2 tbsp coconut crystals and mix together. Set aside.
- Add the cashews to a food processor (or powerful blender) and process until you have a grainy sand like consistency.
- Add in the dates, vanilla and 1/2 tsp cinnamon. Process until the mixture is smooth and completely incorporated.
- Using the palms of your hands, roll about a tbsp size of the dough mixture into a ball. Repeat until you have approximately 14 truffles. Roll each truffle into the cinnamon/sugar mixture.
- You can either serve immediately or refrigerate until ready to serve.
Makes approximately 14 truffles.
Serving size 1 truffle.
Nutrients per serving: Calories: 147, Cal. from Fat: 40.5, Total Fat: 4.5g, Sat. Fat: .5g, Carbs: 27.5g, Fiber: 3g, Sugars: 22g, Protein: 1.5g, Sodium: 5mg, Chol: 0mg
Store leftover truffles in an airtight container in the fridge for up to 5 days.