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Sunday, February 10, 2013

Cinnamon Ginger Truffles Are Amazingly Tasty & Simple!



We recently found this delightful, new raw recipe book titled, Rawmazing by Susan Powers. The first recipe I tried turned out amazing. The Cinnamon Ginger Truffle is sweet and spicy and dense which creates a wonderfully chewy dessert or snack food. It is a rather unique winning combination that made it hard to stop eating these truffles. And, the nice thing is that this recipe is relatively easy to make. I think it took about 45 minutes to an hour altogether. Not too long for a tasty, nourishing dessert!

Here is my version of the recipe:
Makes about 2 dozen
2 cups almonds
1 tbsp cinnamon
1 tsp ginger power or 1 inch fresh ginger, diced
½ tsp nutmeg
¼ tsp cloves
½ cup agave nectar or honey
½ cup fresh or dried cranberries
½ cup raisins
dried coconut (optional)
cacao powder (optional)
  1. Place almonds in food processor and process until finely ground. I ground for about 10 minutes to create an almond butter like consistency.
  2. Add spices and process.
  3. Add cranberries and raisins. Process for 5 seconds.
  4. Add agave or honey and process until well blended.
  5. Roll into balls. This is sticky, so wetting your hands will help. If desired, roll in dried coconut or cacao powder for more alternatives.
I found it worked best to first roll the balls and then dip into dried coconut or cacao powder. This made it possible to handle the balls as they were very sticky by themselves.
After rolling all the truffle balls and placing them on a plate, I covered the plate with a biodegradable plastic bag, and placed them in the refrigerator to cool. They will last for several weeks I imagine, but they were gone within a day at our house. They are delightfully indulgent, but without much guilt since they are all good and healthy.

Enjoy!

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