Yumnutty Date Truffles

 

Yumnutty Truffles!

“What Do You Snack On?”

I’m often asked that exact question….

Do I eat chips? Do I eat Doritos (eeww, no!) Do I eat carrot sticks all day long til my palms turn orange? No, No, and No. Well, sometimes I like cheesy popcorn.

Anyway, in all honesty I mainly snack on NUTS. Why? Cause they boast a huge amount of nutrition including protein, healthy fats, fiber and minerals such as iron (for those of us who don’t eat too much meat).

Healthy Tip: if you’re running around all day, going to be in a car, or it’s right after a workout grab some nuts. They are one of the most portable snacks. Oh, and I said SOME, don’t eat the entire bag (you know who you are) portions exist, remember?

Other Ingredient Highlights:

Cashews: Technically a seed cause they actually grow by hanging on to the bottom of a soft pear shaped fruit called the cashew apple. They contain significant amounts of magnesium, phosphorus, potassium and zinc (so stop popping pills and start eating REAL FOOD).

Medjool Dates: Nature’s Candy anyone? A good source of Iron and protein. Bonus, you can store dried dates for up to 6 months in an airtight container in your pantry or up to a year in the refrigerator.

Pepitas: Otherwise known as Pumpkin Seeds. NO, they aren’t from a pumpkin, they are from a South and Central American squash grown specifically for its seeds (Source:The New Whole Foods Encyclopedia). They are higher in protein then most nuts or seeds, are a good source of omega-3 fats and are an excellent source of iron, zinc, phosphorus and vitamin A. What a mouthful of health!

Pepito anyone?

Today I used the kidney shaped NUT known as THE CASHEW and fancied it up a bit.

Think Chewy, Crunchy and Naturally Sweet in one!

NO, I’m not talking about a snickers bar. Put the Snickers bar down! Oh, and these are Dimitrios approved (aka:husband) even though he thought he was biting into a chocolate truffle.

ENTER Yumnuts! (Click for Website)


If you haven’t found them yet, you should! They’re dry roasted (meaning: not cooked in oils) and come in many different flavors like Cajun, Sea Salt, Chili Lime, Chocolate, Honey and my favorite toasted coconut!

RECIPE

Makes: 12 truffles (You might as well make a double batch, they’re that good).

Time: 10-15 minutes

Equipment: Food Processor

Ingredients:

  • 1/4 cup  Toasted Coconut Yumnuts
  • 8 Medjool Dates (pitted)
  • 1-2 T. almond butter (Or other nut butter)
  • 1 T. water
  • 1/4 cup pepitas (pumpkin seeds)

Flavor coatings:

  • Shredded coconut
  • Cocoa Powder (At least 75% cacao)
  • Toasted Coconut Yumnuts, ground (about 1-2 Tablespoons)

Ingredient Line Up

Methods:

1. Add all ingredients in the food processor and blend until combined. A big ball might form, that’s when you know it’s ready.

2. Remove from processor and place on a plate or small bowl in the refrigerator for 5-10 minutes.

3. Grind up a few extra yumnuts, about 2 Tablespoons or more for the coating.

4. Set up three small bowls with flavor coatings. Remove the nutty mixture from the refrigerator and start making balls, no larger than 1-inch.

5. Roll each ball in the topping of your choice and set aside. I fancied mine up and used little candy paper holders, it doesn’t get cuter then that!

Oh YUM

Eat em! You can’t stop at one. Eat at least two. Store them in the refrigerator for a week or so.

Chefs Tips:

  • I always encourage PLAYING with your food, this recipe is no different. You can substitute other flavored Yumnuts, or nut butters.
  • I”ll bet they’re good dipped halfway into a dark chocolate!

YUMNUT WEBSITE for more Info

Have you made raw nut truffles? What’s your GO TO SNACK?

ENJOY!

You might also ENJOY:

Coconut Smashed Sweet Potatoes

Chai Infused Quinoa Breakfast

Kamut and Apple Compote

Make your own NUT BUTTER

-Jen


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20 thoughts on “Yumnutty Date Truffles

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    • Funny how I surprise people that I eat nuts daily, the concept that fat makes you fat still lingers. NOPE, a healthy fat and avoiding overeating….that’s a winning combo. So I’ll keep eating my nuts! ;-).

  4. Pingback: A Birthday + Ingredient Challenge | From the Little Yellow Kitchen

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