Cinnamon Cranberry Truffles

The holiday is here and these little truffles are a welcome treat. Simple to make, gluten free, refined sugar free, soy free, dairy free, no unwanted additives and no baking time. They are so full of amazing flavor and so perfect for the holiday season...be warned that you will be eating many of these so make extra and store in the fridge, they will last for up to a couple weeks. These are great for parties, given as gifts or just to have around the house for a guilt free sweet. They will do wonders for your palate and hit that sweet spot!

Just simple wholesome ingredients to keep your mind, body and spirit strong!

They're even more wonderful rolled in shredded coconut, cacao/cocoa powder or cinnamon!

Cinnamon Cranberry Truffles

Ingredients

• 1/2 cup pecans, walnuts, cashews or almonds (I used pecans)
• 1/2 cup hemp hearts (hulled hemp seeds)
• 1/4 cup rolled oats (I used GF)
• 6 medjool dates, softened, pitted and chopped or 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon sea salt
• 1/4-1/2 cup cranberries, fresh chopped or organic dried 

In food processor/blender, combine nuts and oats, blend into a somewhat fine meal, doesn't have to be perfect. Add in the dates, vanilla, cinnamon, nutmeg, clove and salt. Process for about 30 seconds to a minute until mixture comes together. Place mixture into a medium size bowl, add cranberries and blend (start with the smaller amount and add more as desired). Mixture should come together when pinched. If mixture seems too dry, add one tablespoon of water or pure maple syrup. Store in refrigerator for about 20 minutes to let it stiffen up a bit. Roll into 1 inch balls. Makes about 12 balls. Store in air tight container in refrigerator for up to two weeks.

Notes:

For a more finished look try rolling each ball in cinnamon, cocoa/cacao powder or shredded coconut.

A mix of cranberries and mini dark chocolate chips would also be great in this recipe.

Fresh chopped cranberries are my favorite in this recipe. They add a nice light tartness that blends well with the spices and dates. If using fresh cranberries, eat truffles within 7 days.

If you don't have all the spices, you will still have a great truffle. I did them the first time with just cinnamon & vanilla and it was delicious!

Replace the oats with 1/3 cup nuts of choice if you wish.

Feel free to use whatever nuts or mix of nuts you like. Hemp hearts are full of nutrition and I try to add them where ever I can, they work great in this recipe. If you don't have any use all of one type of nut or mix and match. The great thing with this recipe is that you pretty much can't go wrong.

Enjoy!

Raw Coconut Brownie Bites

I'm so excited about this recipe I found for these raw brownies. They are inspired by these two recipes from What's Cooking Good Looking and Food Doodles. They are simple and fabulous! This is the real deal...heaven here on earth for those seeking a great raw vegan brownie...this is it. I was amazed when I first tasted this, it is so much like a brownie to me. It's perfectly chocolaty, chewy and completely satisfying...one or two is all you need. I will never bother with any baked brownie again as they are so easy to make and full of wholesome goodness. These contain no refined sugars, no butters, no flours, and only six ingredients to boot. If your not a fan of coconut, try replacing the coconut with one of the nuts suggested. Let me warn you, these will go very fast!

Raw Coconut Brownie Bites

Ingredients

• 3/4 cup raw almonds, walnuts or pecans
• 1/3 cup unsweetened shredded coconut
• 1/3 cup unsweetened cocoa powder
• 1 1/3 cups packed medjool dates, pitted, softened* and chopped
• 1 teaspoon vanilla
• 1/8 teaspoon himalayan salt

Combine almonds, coconut and cocoa powder in food processor/blender and process until almonds are a fairly fine consistency. Remove mixture and set aside.

Add dates to the food processor/blender and process until dates become a paste. Add in the almond, coconut and cocoa powder mixture along with the remaining vanilla and salt. Pulse until just combined.

Line a loaf pan with plastic wrap, wax paper or parchment paper. Place mixture into loaf pan, press down firmly while smoothing out the surface. Here you can either put the brownies in the fridge for 20 minutes or so to harden a bit before cutting, or you can pull the brownies out right away and cut into 12 squares to make a 3-4 bite size brownie or cut into 24 squares for a 1-2 bite size brownie. Can be stored in an airtight container in the fridge, or on the counter, for up to two weeks.

Notes:

You can also roll these into 1 inch balls and eat as is, or roll them in shredded coconut or cocoa/cacao powder. If rolling into balls you should get apprx. 18-24 balls.

Additional toppings you may like: 
Shredded coconut
Dusting of cocoa powder
Chopped or whole raw almonds

*Depending on the type and freshness of your dates, you may need to soak them. To soften your dates, place dates in a medium size bowl and soak in hot water for a few minutes. I really prefer the medjool dates for their softness, they rarely need softening, but feel to use your favorite dates. Just be sure to soak before using them. 

Enjoy!

You may also like these other healthy raw treats:

Raw Ginger Snaps
Almond Vanilla Bean Chocolate Chip Bites
Healthy Happy Hempy Cookies
Coconut Lemon Bombs
Raw Chocolate Pistachio Oatmeal Cookies
Cinnamon Cranberry Truffles

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

Raw Chocolate Banana Ice Cream

Raw banana ice cream! Why have I not known of this before, what a great dessert or meal (I had this for dinner the other night). It's super delicious, fat free, no refined sugars and dairy free which means it's cruelty free. You can do so many things with this...be creative and have fun experimenting with what works for you.

Raw Chocolate Banana Ice Cream

Ingredients

• three frozen bananas
• 1 heaping tablespoon raw cacao/cocoa powder
• fruit or chopped nuts for topping, optional

Break frozen bananas into small pieces. Place bananas and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes. 

Scoop into your bowls, top with fruit or nuts and eat right away. 

Serves one generously with enough to share if you like. :)

Notes:

You can also freeze this ice cream by storing in an air tight container. Keep in freezer for at least six hours or overnight, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience. 

I just received a new processor for Christmas and it works so well compared to my old one. The extra time spent will depend on the power of your processor/blender. A good blender will be a good friend to you when making this ice cream.

Instead of throwing out bananas I always freeze them for making smoothies later and this will be a new reason to pull out a frozen banana or two. Doesn't get much simpler that this.

Enjoy !

You may also enjoy this Almond Chunky Monkey Ice Cream

Inspired by this recipe at Rawified.

Cinnamon Baked Apple Crisps

Celebrating 4th of July with these yummy baked apple crisps served warm from the oven with vanilla soy ice cream, granola and a sprinkle of cinnamon. What is not to love!

Fuji apples are my favorite…they always surprise me with the different flavors each one has. Sometimes I bite into one and it tastes like a caramel apple, other times it tastes exactly the way a red rose smells…so divine is the Fuji apple!

Baked Apples 

• 1 or more apples of your liking
• cinnamon 

Directions

• Preheat oven to 250 degrees.
• To core or not to core ? You don’t have to but I did. I have seen them without coring, if you do this just remove the seeds after slicing and you will have a pretty little star in the middle. 
• Thinly slice your apples and place on a cookie sheet lined with parchment paper. Sprinkle with cinnamon.
• Bake for about 15 min. I like mine a little soft. If you like yours crispy, bake for 45 min to an hour, checking your apples in between.

Eat as is or add to your favorite ice cream, oatmeal, cereal…let the healthy ideas come to you and enjoy !