PREP: 20–25 minutes
Healing spices aid digestion and help ease constipation and gas. Orange oil helps digest fats. Adapt this recipe to fit your dietary needs. If you don’t eat coconut, enjoy these truffles plain or roll them in ground sunflower seeds or a cinnamon/cardamom blend.
MAKES 36 TO 40 TRUFFLES.
1 cup almond meal/flour, ground sunflower seeds or other nut or seed flour
1/2 cup pitted prunes
1+ 1/2 cups dried apricots
1 teaspoon orange zest (from a fresh, organic orange)
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
2-3 drops orange essential oil
Unsweetened dried coconut flakes, to roll, optional
1. In food processor bowl fitted with a knife blade, combine almond meal, prunes, apricots, orange zest, cinnamon, cardamom, salt, nutmeg and orange oil. Process until thoroughly combined.
2. Form mixture into walnut-size balls (about 2 heaping teaspoons of batter).
3. Spread coconut flakes, if using, on a plate or piece of waxed paper.
4. Drop truffles into coconut to coat and roll between hands into balls. Store in the refrigerator.
Each truffle contains 33 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 31mg sodium, 5g carbohydrate, 1g fiber, 4g sugars, 1g protein, 2Est GL.
Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.Yields 40 truffles