Walnut Coconut "Truffles"

Don't you wish sometimes that all desserts would be quick to prepare and great for our health? Other than eating fruits, I think these "truffles" are it. My family loves desserts, so in order to keep them from sneaking in store bought cookies or cakes, which they have done on some occasions, I needed to come up with some ideas that will satisfy their sweet tooth and mine too, of course.

Raw food desserts are usually made with nuts, oils, honey or dates. They are very decadent and delicious; this makes me wonder why even eat any standard desserts at all. My son didn't eat anything with refined sugar for two years (except his birthday cake), but last October he tried fudge, he liked it, so I'm willing to find any solution from keeping him from asking for it. We all love these and they will save you a trip to the fudge shop.

The nama shoyu adds a salty, earthy taste that makes these little truffles so addictive. It only takes about 15 minutes to prepare and your little ones can help you shape the "truffles". Try this recipe this weekend and let us all know what you think.

2 cups raw walnuts

1 cup raw cashews

1/2 cup agave or raw honey

1/4 cup raw carob powder

1/4 cup shredded coconut + 1 cup for covering "truffles"

1/4 cup raw coconut oil

2 Tbs nama shoyu

In food processor, process nuts until finely chopped. Add coconut oil, honey, carob powder, shredded coconut, nama shoyu and process until smooth. Shape "truffles" with your hands to desired size, then roll them in remaining shredded coconuts until well covered. It makes 14-16 pieces. 

Place "truffles" in refrigerator for about an hour until coconut oil hardens.