Cinnamon pecan truffles
It has been one of those weeks when I wished I could stay home under the safe haven of my bed covers and not come out until Friday. I won’t bore you with the details but instead share a recipe that might just be the perfect addition to your upcoming weekend festivities.
First, I should apologize because it doesn’t involve chocolate. I know the Easter holiday is upon us and food blogs are buzzing with chocolate-covered treats in the shape of eggs and bunnies, but if you prefer to err on the side of healthy during the holiday, I came up with these delightful cinnamon pecan truffles that can be made in less than 20 minutes.
First, let me confess that this recipe was not created out of a desire for speed. It happened on a very lazy Saturday not long ago; the kind of day where you sleep for the better half of the morning, and then transfer yourself to the couch for another nap, and the major event of the day is boiling the kettle to make tea. You catch up on a few emails and perhaps watch the beginning of a movie before passing out again. You consider going for a short run but opt for another nap instead.
Luckily for you, lazy days sometimes lead to impromptu kitchen creations using what I have available in my kitchen. I get bored, so I play.
The result is a batch of delicious, almost effortless truffles that remind me of cinnamon pecan buns, albeit a much healthier version. I’m pretty sure that’s what I was craving on that fateful day but I had no desire to roll out dough or turn on the oven.
Since we are all busy planning for the big Easter dinner or brunch this weekend—hopefully involving loads of fresh, spring vegetables and cruelty-free options—keeping the after-dinner work to a minimum is always welcomed. These truffles are no exception. Other options include my raw brownies, cookie dough bites, sunbutter bites, or for a more traditional treat, try my raw Easter cream eggs or homemade chocolates.
Package them up in a cute box with ribbon and you’ve got yourself a perfect gift for the host of your holiday party. Enjoy!
PrintCinnamon pecan truffles
Yield: one dozen
Ingredients:
- 1 cup pecan halves
- 1/2 cup rolled oats (use certified gluten-free, if necessary)
- 1/2 tsp ground cinnamon
- pinch of salt
- 3 tbsp date paste (see notes below)
For the topping:
- 1 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- 3 tbsp coconut sugar
- 1/2 tsp ground cinnamon
Directions:
- Using a food processor, process the pecans and oats to a fine meal. Add the cinnamon and salt and pulse to combine.
- Finally, add the date paste and pulse until well incorporated. The mixture should stick together when pressed between two fingers.
- Roll the mixture into equally sized balls (I used a tablespoon measure) and cover with the cinnamon sugar topping.
For the topping:
- In a small bowl, whisk together the coconut oil and maple syrup, and in another small bowl, combine the coconut sugar and cinnamon.
- Dip each ball in the coconut oil mixture and then roll in the cinnamon sugar mixture. Place truffles in the fridge or freezer to firm up before serving.
I keep homemade date paste on hand to use as a sweetener for desserts and smoothies. Simply soak dates in warm water until very soft, drain and then blend with just enough water to make a smooth paste.