Recipe: Snowball Truffles
Servings: 14 • Serving size: 1 truffle
• 12 medjool dates, pitted
• 1 tbsp water
• 4 tbsp unsweetened cocoa
• ½ cup puffed brown rice
• ½ cup shredded
unsweetened dried coconut
1. In a food processor or blender, puree dates and water until sticky paste/ball
forms. Pulse in cocoa powder until solid dough forms. Stir in puffed brown rice.
2. With a small scoop, form mixture into 14 tbsp. sized tuffles.
3. Roll each truffle into coconut to lightly coat.
4. Refrigerate for 30-60 minutes to set.
Tip: You can store refrigerated truffles in an airtight container for up to 2 weeks.
Nutrition Information: Calories 70, Fat 2.5g (Saturated 2g),
Cholesterol 0g, Sodium 0mg, Carbohydrates 13g,
Fiber 2g, Protein 1g