Courtesy of Cyberella
1/2 cup unsweetened coconut
3 tbs powdered sugar or 1 1/2 tbs date sugar
3/4 cup chopped walnuts
8 oz pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup coconut
1 tbs unsweetened cocoa OR carob powder
1/4 tsp ground cinnamon
1/4 cup creamy peanut butter [or cashew butter]
For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until coconut is finely chopped. Put in shallow dish and set aside.
For truffles, put walnuts, dates, raisins, cranberries, 1/3 cup coconut, carob or cocoa, and cinnamon in your food processor. Blend til chopped fine and then add nut butter. Process til moist to form ball. Use hands to make 1-inch balls. Roll in coconut mixture. Put in covered container. Will keep without refrigeration for one week, much longer in frig.
See other recipes submitted by Chet Day