Experimenting in the kitchen can lead to success or failure but today I succeeded. Yes for the win! Cereal truffles turned out perfect.
Here is the recipe and check out more pictures below.
Jungle Munch Cereal Truffles
•2 Cups Cereal (I used Jungle Munch by Natures Path Organic EnviroKidz)
•1 Cup Dates, soaked
•2Tbsp cottage cheese (Vegan use 1Tbsp almond milk)
•1/2 Cup nuts/seeds (I used mixed almonds, cashews and walnuts)
•2Tbsp vanilla protein (I used @VegaTeam Vanilla Protein)
Chocolate sprinkles, cocoa powder, coconut & sprinkles (nuts would be good to).
Soak dates in hot water for about 15min. Process nuts/seeds in food processor until little bits, empty into bowl and set aside. Drain dates from water and place in food processor with cottage cheese or almond milk, pulse scraping down sides until smooth paste texture. Add cereal, processed nuts and protein powder to date mixture, process until all combined and cereal has processed down. Line dish with parchment paper and using cookie scoop or tablespoon scoop mixture onto parchment paper. Roll into balls, using water on your hands as needed as it can get sticky. Get your toppings ready and roll balls in until coated with topping. Place in mini cupcake liners and store in fridge until ready to enjoy. Yield 16.
Scoop mixture onto tray with tablespoon.
Roll into balls using your hands slightly wet with water.
Get your toppings together and roll balls until coated.
So I needed to make a nut/gluten free dessert for my moms birthday so I created these amazing raw slices, they are so delicious and very decadent! Recipe as follows.
•2Tbsp VitaFiber IMO (can use honey/agave)
•Dates as needed (I used 10)
▶Blend all ingredients adding dates until the mixture forms dough. Flatten onto 9×9 baking dish and place in freezer.
▶Blend adding water until you reach a smooth and thick consistency. Spread evenly over base place in freezer.
•2C almond milk
•Sweetener to taste
▶Bring almond milk to medium heat until it bubbles then add cacao and sweetener. Stir well and allow to simmer, stirring often, remove from heat once thickened. Cool then spread over caramel. Place in fridge. Slice once hardened.
•1/2C Coco oil
•2Tbsp maple syrup
(I used this method – the top may crack when sliced)
Oh heavens! These little gems came to me in my dreams, I guess I just am missing chocolate so much I need to find another way to satisfy my cravings. Halfway done whole30! Recipe as follows: Serves 16-18
- 1/4C Cashews
- 1/4C Hazelnuts
- 1/4C unsweetened coconut flakes
- 8 Dried apricots
- 32 Pitted dates
- Dash cinnamon
Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together. Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round (I used a wooden spoon end) and create a cavity in the center (about 1/2″ deep), set aside.
- 1/2C Full fat coconut milk (coconut “cream” only)
- 1 Banana
- dash cinnamon
Scoop out the cream from the coconut milk (Full fat coconut milk – refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy. Spoon cream mixture into tart crusts. Voila. Keep refrigerated.