Summer Sunshine Snack Truffles


The Snackable Recipe Contest with Over $3500 in Cash Prizes! Show us your Sweet, Savory & Sippable Dairy-Free Recipes!We were immediately smitten by the concept and ingredients behind these summer sunshine snack truffles. Though made with dried fruit and nuts, they have a warm weather vibe, a touch of fresh carrot and a surprising boost of probiotic goodness.The recipe is a Sweet entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Roxanne Chan.

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

Healthy Summer Sunshine Snack Truffles Recipe - These little treats offer sweet fuel from fresh vegetables, dried fruit, nuts and seeds. Naturally dairy-free, gluten-free & vegan - optionally paleo.To qualify for the contest, this recipe for summer sunshine snack truffles uses Vanilla Cultured Coconut Milk (a.k.a. dairy-free yogurt) from So Delicious Dairy Free.

Special Diet Notes: Summer Sunshine Snack Truffles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Note that these snack truffles call for just “vanilla” cultured coconut milk. You can choose the sweetened vanilla yogurt, but since the recipe has a good dose of sweet dried fruits, you could also get away with the unsweetened vanilla yogurt if you want to keep the sugars down a touch. Also, I recommend using unsweetened coconut, shredded or those big flakes.

For nut-free snack truffles, omit the almonds and increase the sunflower seeds to 1/2 cup, or use another seed for the 1/4 cup almonds (such as pumpkin or hemp!).

Summer Sunshine Snack Truffles
Prep time
Total time
This recipe was an entry in the BIG Snackable Recipe Contest.
Serves: 24 snack truffles
  • ¼ cup So Delicious Cultured Vanilla Coconut Milk (aka dairy-free yogurt!)
  • ¼ cup chopped carrot
  • ¼ cup toasted almonds
  • ¼ cup sunflower seeds
  • ¼ cup chopped dried apricots
  • ¼ cup coconut flakes (preferably unsweetened)
  • 4 chopped Medjool dates, pitted
  • ¼ cup chopped candied or crystallized ginger
  • ¼ cup dried cranberries
  1. Place all ingredients in a food processor and blend until well-combined and forming a dough, but still chunky.
  2. Form the mixture into 24 balls. Store in airtight container in the refrigerator for up to 4 days, and snack on them when hunger strikes!

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I love that you put ginger in these! So many of them all taste the same but that ginger brings out a whole other flavor profile! Thanks for sharing! These are on my paleo list as a yes…

  2. I don’t know if you are familiar with the Jewish food eaten at Passover called Charoset. In a funny coincidence, I turned charoset, normally a spread put in a dish and spread on matzo, into balls. they resemble these and taste delicious. So I know that this would be a great healthy snack for kids or grown-ups.

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