Wrap your truffles in dreams…

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.

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Breakfast Truffles!

Makes 16 truffles – serves 4

Ingredients:  

–  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)

Directions:

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.

5)  Enjoy!