Coconut & Caramel Truffles

Once upon a time, Passover bought with it a whole wave of perpetual panic. 10 days without bread or pasta seemed almost unthinkable. The world of healthy eating has changed since then. Call it the Gluten Free, Paleo, Raw Food or Real Food Revolution, but grain free recipes are a familiar site these days, cleverly using nuts, seeds, pulses or alternative grains to fulfil and nourish. Now, don’t get me wrong, I still love my carbs and will miss some of them very much over Passover. But these days, the choices are so much more diverse. When it comes to healthy, bread-free eating, our repertoire has become far more wide reaching. In turn, Passover has become somewhat of a walk in the park. For those of you I have completely bamboozled, I should add, the lengths to which one keeps Passover, vary greatly from one individual to the next. None the less, whichever way you roll, this recipe promises to satisfy sweet and salty cravings all the way from Paleo to Passover.

Coconut & Caramel Truffles
Recipe by Shelley Kamil

Ingredients
1 cup Medjool dates, halved and pitted
1.25 cups unsweetened desiccated coconut
½ cup LSA
1tbs Maca Powder
2tbs almond butter
1tbs coconut sugar
¼ cup coconut milk (from a carton)
Pinch of Pink Himalayan Sea Salt
Extra coconut for rolling
Linseeds for rolling

Directions
1. Place all ingredients in a high power blender. Blend for 1-2 minutes or until a rough dough like mixture forms.
2. Roll mixture into small balls, then alternate rolling each ball in either coconut or linseeds.
3. Transfer to an air tight container and store in the fridge for 5-7 days.