Snickerdoodles are one of my favorite cookies.  I actually like them better than chocolate chip!  I’ve tried countless ways to make a healthy snickerdoodle and never was able to come up with a winner.  Considering that snickerdoodles are mostly sugared butter that is baked into a puffy cookie I pretty much have zero hope of finding a vegan snickerdoodle that I can eat.  That’s when my brilliant hubby suggested that I make a snickerdoodle truffle!  DUH!  Why didn’t I think of that?!  Truffle is my middle name.  I can make anything into a truffle.  Now these  truffles are not warm and puffy like a traditional snickerdoodle cookie  but they do taste just like one and are totally pop-able, chewy and delicious!  Enjoy!

~Sarah

Ingredients:

  • 1 cup Medjool dates, pitted (about 18 dates)
  • 1 cup unsalted cashews
  • 1 tbsp vanilla extract
  • 1 tbsp + 1/2 tsp cinnamon, divided
  • 2 tbsp raw coconut crystals

Preparation:

  1. In a small bowl add 1 tbsp cinnamon and 2 tbsp coconut crystals and mix together.  Set aside.
  2. Add the cashews to a food processor (or powerful blender) and process until you have a grainy sand like consistency.
  3. Add in the dates, vanilla and 1/2 tsp cinnamon.  Process until the mixture is smooth and completely incorporated.
  4. Using the palms of your hands, roll about a tbsp size of the dough mixture into a ball.  Repeat until you have approximately 14 truffles.  Roll each truffle into the cinnamon/sugar mixture.
  5. You can either serve immediately or refrigerate until ready to serve.

Nutritional Info:

Makes approximately 14 truffles.

Serving size 1 truffle.

Nutrients per serving:  Calories: 147, Cal. from Fat: 40.5, Total Fat: 4.5g, Sat. Fat: .5g, Carbs: 27.5g, Fiber: 3g, Sugars: 22g, Protein: 1.5g, Sodium: 5mg, Chol: 0mg

Notes:

Store leftover truffles in an airtight container in the fridge for up to 5 days.

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