Triple Truffle Holiday Skewer
That holiday cookie exchange - it's ON! This year you'll come armed with three homemade delectables that will
1. be easy to prepare
2. will actually be healthy
3. will be off the charts tasty
and, as a bonus - will be the talk of the office or your neighborhood all year.
Head to any kitchen or craft store for lollipop sticks. Seasonal tape should be where you can buy wrapping paper. Wrap those suckers in tape, whip up a batch of the holiday truffs, and you're done!
- 2 cups + 1/4 cup unsweetened shredded coconut + 1/2 cup for rolling
- 1/2 cup rolled oats
- 1/4 cup coconut oil (softened)
- 3 1/2 tablespoons maple syrup
- 3 tablespoons coconut milk
- 1 teaspoon vanilla extract (alcohol free)
- 1/2 teaspoon sea salt
Place 2 cups of the coconut shreds, oats and the oil in a food processor and let it run for about a minute. Scrape down the sides and continue for another 10 seconds or so. You want the mixture to be well integrated.
Add in the maple syrup, coconut milk, vanilla and sea salt. Allow it to keep running for about 30 seconds, scraping down the sides as you need to. Add 1/4 cup of the coconut and pulse until mixed in (about 3-4 times).
Pour the mixture on to a large plate or shallow bowl and chill in refrigerator for 20-30 minutes.
Pour some of the remaining coconut shreds on to a plate for rolling.
Scoop up about an 1" of the mixture and roll in your hands.
Carefully slide snowball on to skewer.
Makes 12 truffles
- 3/4 cup raw walnuts
- 1/2 cup raw almonds
- 8 Medjool dates, softened in hot water for 20 minutes and then pitted
- 2 tablespoons ground flax seed
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract (alcohol-free)
- 1 teaspoon peppermint extract (alcohol free)
- 1/2 teaspoon sea salt
- 2 tablespoons water
- 4 regular sized candy canes, chopped to a powder*
Place all ingredients in a food processor until it starts sticking together.
Pour the candy cane powder on to a plate for rolling.
Pick off about an inch of the mixture and roll in your hands. Next roll the mixture on the plate with the candy cane powder. Carefully slide the truffle on to the skewer.
*I broke up the candy canes and placed them in my high speed blender and pulsed a few times. You can also place the candy in a kitchen towel and then in a sealed Ziploc and pound with a mallet.
Makes 24 truffles
- 2 cups rolled oats
- 3/4 cup raw walnuts
- 2 1/2 teaspoons cinnamon (or to taste)
- 1 teaspoon ground flaxseed
- 1/2 teaspoon sea salt
- 18 Medjool dates, softened in hot water for 20 minutes and then pitted
- 2 tablespoons of water
In a food processor add the oats, walnuts, cinnamon, flaxseed, and salt. Keep it running until you reach a meal-like consistency. Transfer the mixture to a separate bowl. Place the dates into the food processor and process until you get a paste. Add in the oat mixture and the water. Keep it all moving until a ball forms.
Pick off about an inch of the mixture and roll in your hands. Carefully slide truffle on to skewer.
Makes 24 truffles
