Can you tell I’m addicted to my breakfast truffles? Have I mentioned that they’re the ultimate pre-workout fuel first thing in the morning? And the perfect guiltless about-100-calories sweet treat when I need one.
My first breakfast truffle post, my chocolate cherry pie version, was the first batch I’d made. But since then I have gone through maaaaany batches. I go through them pretty quickly since I try to workout every morning, and I try to make sure I have enough food in my stomach to fuel a workout. So expect to see lots more versions of these little goodies because I’m hooked.
Up now: cran-apple flavor! Still deliciously super-sweet, these truffles are a bit lighter than my normal cocoa-laden ones. Very spring/summer appropriate, I think.
yields approximately 10 truffles
1 C dates
1/2 C dried apple rings
1/3 C dried cranberries
1/4 C macadamia nuts, plus 2 T for coating
Get out a set of measuring cups cause you’re using all of them!
Grind the macadamia nuts for coating and set aside. Then grind the 1/4 C of macadamia nuts. Remove from food processor, and process the dried fruit. I did the apple rings separately cause they seemed like they’d be more difficult than the others to get into that paste-like texture you need for the right consistency of truffle.
Then process dates and cranberries briefly, add the rest of the ingredients, and combine. Mine came out a little too crumbly this time, so I tested adding a little hot water to bring the mixture together, and it worked perfectly! Add hot water 1/2 t at a time.
Roll into balls, and then coat in the extra macadamia nuts.
Look how pretty! Mmmmmm!
Nutrition facts per truffle (for 1/10 of recipe): Calories: 91; Calories from Fat: 35; Total Fat: 3.9g; Saturated Fat: 0.6g; Sodium: 1mg; Total Carbohydrates: 15.2g; Dietary Fiber: 2.1g; Sugars: 12.2g; Protein: 0.8g
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