Snowflake Truffles

Photo courtesy of Heather Cherry. 

Photo courtesy of Heather Cherry. 


Believe it or not, some of us down here in the south get snow lust during winter. Luckily, these dietitian-approved snowflake truffles bring winter into the kitchen (without the muddy footprints) of us snow-less folk! Full of fiber, omega-3 fatty acids that fight inflammation, bacteria-fighting honey, and protein from the cashew butter - these truffles are a wholesome treat for the wintery masses.



·         Organic, unsweetened coconut flakes; 1 pack (6 oz)

·         ⅔ cup unsweetened cashew butter

·         ½ cup ground flaxseeds

·         1 cup rolled oats, plain

·         2 TB Manuka Honey

·         Optional: 80 percent cacao dark chocolate chips to be folded into truffles (½ cup)


1.    Mix all ingredients, except the coconut flakes, in a large bowl.

2.    Form into 1-inch diameter “snowballs,” and lay on a cookie sheet lined with parchment paper.

3.    Roll the finished truffles into the shredded coconut (as “snow”).

4.    Refrigerate in airtight containers; can be stored for a week in the refrigerator and up to two months in the freezer.