I'm not quite sure how it happened, but...it's been 5 months since my last truffle ball recipe.
Fortunately, today's post goes some way towards making up for lost time. In fact, these might be my new favourite truffle balls. How can I not love something that is so easy to make and yet tastes so very much like gingerbread?
In addition to ginger, these balls have a subtle kick of maple syrup. It's a pretty wonderful combination. I also used raisins instead of dates, a swap that softened the flavour slightly and allowed the spices to dominate.
These are best if allowed to chill before eating, but I can attest that the mixture is also rather good if eaten straight out of your food processor. I'd almost say that the refrigeration is optional. As you can tell from my pictures, making your balls equal in size is also optional. Celebrate variation...and the thrill of getting the biggest piece on the plate!
Gingerbread truffle balls
Magic in a ball.
Vegan and high raw.
Makes 20 small balls.
Food processor or high-speed blender required.
1/2 cup raw almonds
1/2 cup raisins
1/2 cup rolled oats
1 tbsp maple syrup
1 tsp vanilla
2 tsp dried ginger
1/2 tsp mixed spice
Place the almonds, raisins and rolled oats in your food processor and pulse until crumbly and well combined. Add the remaining ingredients and process until the mixture is starting to clump together (add a drizzle of water if needed).
Roll mixture into small balls and refrigerate for 2-4 hours, if you can wait that long.
|Everyone the same? Not on this plate!|
Submitted to Ricki's Wellness Weekend 1st to 5th August 2013.