I braved my mini food processor today and made by far my favorite breakfast truffles yet!
I absolutely love the combination of blueberry + lemon, and lemon + poppy seed. All combine here for a fantastic pre-workout fuel or guilt free dessert!
I actually made these post-workout today, but they’re really good anytime of day. Look at what a beautiful foggy day it was this morning for my run!
Good run in a beautiful park + awesome breakfast truffles made a great start to my day!
yields 10 truffles
1/2 C raw cashews
1/3 C dried blueberries
10 pitted deglet noor dates
3 T poppy seeds, divided
1 t lemon extract
1/2 t vanilla extract
tiny pinch salt
Grind cashews in a food processor to a crumb consistency. Then remove a tablespoon of the ground cashews, put them and 1 tablespoon of the poppy seeds in a separate bowl. These are going to coat our truffles!
Add all the other ingredients to the processor and blend until it forms a sticky mixture. Take the mixture a tablespoon at a time, roll into a ball, and then coat in the cashew/poppy seed combo.
That’s it! Such an easy recipe. They taste like raw lemon poppy seed muffins with blueberries. Oh my gosh.
Nutrition facts per truffle: Calories: 75; Calories from Fat: 40; Total Fat: 4.4g; Saturated Fat: 0.8g; Sodium: 2mg; Total Carbohydrates: 7.8g; Dietary Fiber: 1.0g; Sugars: 1.3g; Protein: 1.7g