Ingredients

• 2 cups of walnut pieces
• 10 whole dates, pitted and roughly chopped
• 2 tsp ground cinnamon
• Pinch of sea salt
• 1 tbsp melted coconut oil
• 1 tbsp pure vanilla extract

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Place walnuts and dates in food processor and pulse until coarsely ground.
3. Then pulse in cinnamon, salt, oil and vanilla.
4. Continue to pulse until mixture begins to form a ball, as shown in photo above.
5. Scoop dough, one tablespoon at a time, and using your hands, form into tightly-packed dough-balls. (If you do not use your hands to press and roll into little dough balls, the cookies will not hold together and will come out crumbly.)
6. Gently flatten dough balls slightly using a fork to make a decorative criss-cross pattern. (If fork gets sticky with dough, simply wet lightly.)
7. Bake for 8-10 minutes, until firm. Cool completely on baking sheet. (Original recipe from Delicious Living magazine.)

Ingredients

• 1/2 cup creamy raw almond butter
• 1/4 cup, plus 1 tbsp raw honey
• 1/2 tsp vanilla extract
• 1/4 cup, plus 1 tbsp coconut flour
• 3 tbsp ground flaxseed (or use an additional teaspoon or two of coconut flour)
• 1/4 tsp sea salt
• 1/4 cup fair trade chocolate chips (or carob chips)

Instructions

1. In a large bowl, mix together the raw almond butter, honey and vanilla until creamy and well blended.
2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water. Fold in the dark chocolate chips or carob chips.
4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat.
5. *Refrigerate truffles for 30 minutes before serving.

Notes

Ingredients

• 1/2 cup creamy raw almond butter
• 1/4 cup, plus 1 tbsp raw honey
• 1 tsp vanilla extract
• 1 tsp organic blackstrap molasses
• 1 tsp ground ginger
• 1/4 cup, plus 1 tbsp coconut flour
• 3 tbsp ground flaxseed (or use an additional teaspoon or two of coconut flour)
• 1/4 tsp sea salt

Instructions

1. In a large bowl, mix together the raw almond butter, honey, vanilla, molasses and ground ginger until smooth and creamy.
2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water.
4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat.
5. Optional: Roll gingersnap dough balls in some ground flax seed before refrigerating.
6. *Refrigerate truffles for 30 minutes before serving.

Notes

Ingredients

• 1/2 cup creamy raw almond butter
• 1/4 cup, plus 1 tbsp raw honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup, plus 1 tbsp coconut flour
• 3 tbsp ground flaxseed (or use an additional teaspoon or two of coconut flour)
• 1/4 tsp sea salt

Instructions

1. In a large bowl, mix together the raw almond butter, honey, vanilla and cinnamon until smooth and creamy.
2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water.
4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat. (Optional: Mix together three tablespoons of ground flax seed with 1/4 teaspoon of ground cinnamon. Then, roll the snickerdoodle dough balls in this mixture before refrigerating.)
5. *Refrigerate truffles for 30 minutes before serving.

Notes