More Treat recipes from the GSG Coaches’ Retreat!

Here are two more super-yummy treats Melinda made for the coaches’ retreat that I think you’ll love!

Key Lime Truffles

1 c cashews

8 large pitted dates, chopped small

1 Tbsp vanilla

1/4 c unsweetened coconut

1/4 c hemp seeds

juice of 1 lime

Zest of 1 lime

1/4 c water

Toast coconut under broiler just until edges are browned (watch carefully). Blend cashews into flour in turbo blender. Add coconut and hemp seed.  Add dates, vanilla, lime juice, zest, and water.  Blend until you achieve dough consistency. Roll. into 1 inch balls (they may be sticky, and if so, you can refrigerate for 30 mins before rolling). Roll in toasted coconut and refrigerate a few hours before serving.

Fudge Truffles

1 c almonds, refrigerated (to achieve flour consistency more easily)

16 large pitted dates, chopped small

1/3 c cacao powder

1/2 tsp almond extract

Blend almonds into flour in turbo blender. Add all ingredients and process until dough consistency is achieved. Refrigerate for 15-30 mins if dough is sticky. Roll into balls. Optionally, you can roll in shredded coconut. Refrigerate  until ready to serve.

Posted in: Recipes, Whole Food