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: www.godairyfree.org/snackable-ebook
Special Diet Notes: Summer Sunshine Snack Truffles
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!).
- 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
- Place all ingredients in a food processor and blend until well-combined and forming a dough, but still chunky.
- 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!