Love Day Treat: Cinnamon Pecan Truffles

pecan_truffles

What’s Valentines Day without sweet treats? The great news is, delicious desserts don’t have to be unhealthy. A Dash of Compassion‘s Nicole Axworthy shares her yummy Cinnamon Pecan Truffles…

“Experiment with natural sweeteners like dates, ripe bananas, maple syrup or coconut sugar,” says Nicole. “I always keep homemade date paste on hand to use as a sweetener for desserts and smoothies. Simply soak dates in warm water until soft, drain and then blend with just enough water to make a smooth paste.”

valentines_day_recipe

Cinnamon Pecan Truffles

Makes one dozen

Ingredients

1 cup pecan halves

1/2 cup rolled oats (use raw or certified gluten-free, if desired)
1/2 tsp ground cinnamon
Pinch of salt
3 tbsp date paste

For the topping

1 tbsp melted coconut oil
1 tbsp pure maple syrup
3 tbsp coconut sugar
1/2 tsp ground cinnamon

Instructions

1. Using a food processor, process the pecans and oats to a fine meal. Add the cinnamon and salt and pulse to combine.
2. Finally, add the date paste and pulse until well incorporated. The mixture should stick together when pressed between two fingers.
3. Roll the mixture into equally sized balls (I used a tablespoon measure) and cover with the cinnamon sugar topping.

For the topping

1. In a small bowl, whisk together the coconut oil and maple syrup, and in another small bowl, combine the coconut sugar and cinnamon.
2. 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.

Nicole’s Tips

• Make your own milk using raw nuts, oats, hemp seeds or shredded coconut. It’s super simple and doesn’t require added preservatives or packaging. Another bonus: you end up with pulp that you can turn into flour!
• Stock up on raw nuts, dates and shredded coconut in bulk. Keep nuts fresh by storing them in the freezer.

Invest in a good blender or food processor—these are essential equipment in a raw food kitchen.

Find more recipes at A Dash of Compassion www.adashofcompassion.com

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Written By

Shannon has been a journalist, beauty editor and photographer for two decades, working with some of the world's leading media and entertainment companies in Australia, New Zealand and the United States. After falling ill in 2010, Shannon immersed herself in holistic healing therapies, natural beauty and plant-based nutrition, while focusing her media work specifically in these areas to help spread awareness. Today she writes about wellness, self-empowerment and holistic beauty, with her work regularly appearing in Australia’s leading health and lifestyle magazine, WellBeing, holistically-minded food magazine Nourish, wellness magazine Australian Natural Health and various websites. She is also Director at public relations agency, Communeco and a holistic healer, specialising in Reiki, EFT and Psych-K.

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