These truffles ARE dreams and…you can eat them for breakfast! These little numbers are packed full of protein, good fats, low-glycemic carbohydrates, and just a tiny touch of sweetness that will keep you satisfied for hours without a sugar crash. This recipe is partly inspired by the delicious carob-almond butter squares I used to get at Whole Earth Center, a wonderful natural foods grocer in Princeton, New Jersey, when I lived in that area. It is also partly inspired by the brief time I followed the raw diet and often made coconut haystacks from raw chef Matt Amsden’s book, RAWvolution. Mmm. Get creative with this recipe! Perhaps add some slivered almonds, and a bit of fresh orange peel if you want to make these for a fancy dessert? Dust these babies in a bit of smoked salt, chili, and cocoa powder? Have fun! Yum.
Makes 16 truffles – serves 4
– 1/4 cup cocoa powder
– 1/4 cup carob powder
– 1/4 cup peanut butter
– 1/4 sunflower butter
– 1/4 cup coconut oil
– 1/4 cup flax seed meal
– 2 tbsp water
– 1/4 cup honey or agave nectar
– 2 cups of rolled oats
– pinch of salt, or to taste
– cocoa powder, for dusting (optional)
1) In a medium bowl, combine all ingredients until well blended.
2) Make each truffle by rolling two tablespoons of mixture into a ball.
3) Optional: In a small bowl with a bit of cocoa powder, roll truffles lightly until coated.
4) Chill until firm.