Cinnamon Cranberry Truffles
- 1/2 cup pecans, walnuts, cashews or almonds (I used pecans)
- 1/2 cup hemp hearts (hulled hemp seeds)
- 1/4 cup rolled oats (I used GF)
- 6 medjool dates, softened, pitted and chopped or 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 1/4-1/2 cup cranberries, fresh chopped or organic dried
In food processor/blender, combine nuts and oats, blend into a somewhat fine meal, doesn’t have to be perfect. Add in the dates, vanilla, cinnamon, nutmeg, clove and salt. Process for about 30 seconds to a minute until mixture comes together. Place mixture into a medium size bowl, add cranberries and blend (start with the smaller amount and add more as desired). Mixture should come together when pinched. If mixture seems too dry, add one tablespoon of water or pure maple syrup. Store in refrigerator for about 20 minutes to let it stiffen up a bit. Roll into 1 inch balls. Makes about 12 balls. Store in air tight container in refrigerator for up to two weeks.Notes:
For a more finished look try rolling each ball in cinnamon, cocoa/cacao powder or shredded coconut.
A mix of cranberries and mini dark chocolate chips would also be great in this recipe.
Fresh chopped cranberries are my favorite in this recipe. They add a nice light tartness that blends well with the spices and dates. If using fresh cranberries, eat truffles within 7 days.
If you don’t have all the spices, you will still have a great truffle. I did them the first time with just cinnamon & vanilla and it was delicious!
Replace the oats with 1/3 cup nuts of choice if you wish.Feel free to use whatever nuts or mix of nuts you like. Hemp hearts are full of nutrition and I try to add them where ever I can, they work great in this recipe. If you don’t have any use all of one type of nut or mix and match. The great thing with this recipe is that you pretty much can’t go wrong.