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.