These super easy truffles have been slightly adapted from the recipe book by Eleanor Ozich, called "My Family Table". In the book they have ground ginger in them, but I used cinnamon instead. I also reduced the amount of almond meal and added ground walnuts instead, as walnuts are a better source of omega 3. You can leave the truffles plain, or roll them in sesame seeds, cacao nibs, choc chips, coconut, or whatever you like. Enjoy with a cup of tea or put one or two into your kids lunchbox. They are gluten free, dairy free and suitable for vegans.
1 cup pitted medjool dates
1/2 cup almond meal
1/2 cup walnuts
1-2 teaspoons ground cinnamon
1/3 cup nut butter (almond or peanut butter both work well)
2 tablespoons coconut oil
Place walnuts in a food processor until crumbly, then add the remaining ingredients. Mix until it comes together like a dough. Using your hands, form into small balls, and roll in sesame seeds, cacao nibs or coconut if you like. They can be eaten straight away or keep them in an airtight container in a cool, dark place, or in the refrigerator for a few days.
Makes about 20 balls.