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  Coconut Truffles


Question: What's totally raw, hugely delicious, and not as covered in chocolate as you might think? Coconut truffles, of course! We enjoyed these goodies yesterday as the dessert course of our fantastic lunch with VegNews cover gal Kris Carr, and they were so tasty we decided to share the recipe right away! Oh, and we're sharing three copies of her New York Times best-selling book, Crazy Sexy Diet, over on Facebook. Just 'cause we like to spread the good times around!

Serves 6

What You Need:

2 cups walnuts (soaked for 3 hours and drained)
1 cup pitted medjool dates
1 tablespoon raw almond butter
1 teaspoon cinnamon
Shredded coconut (garnish)

What You Do:

1. In a food processor, blend walnuts until finely chopped.

2. While food processor is running, add dates one at a time until a sticky ball forms.

3. Open lid of food processor and add almond butter and cinnamon. Process until mixed. Form into small balls and roll in shredded coconut.

More Food News!
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This Week's Must-Have: Teriyaki Sunflower Seeds
Featurette: Vegan Chinese New Year
Travel: California's Vegan Getaway
Savvy Vegan: Cheap Couch Potato Tips
Café VegNews: Raw Lunch with Kris Carr
This Just In: The Happy Herbivore Cookbook
News: Babycakes' New Book
VegNews Book Club: Eating Animals
VegNews Store: Valentine's Day Specials
Facebook: Kris Carr Photo Gallery

 




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