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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! What's Cooking on VegNews.com: Vegan Siu Mai 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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