As much as I want to try and avoid snacking, there are days it’s inevitable. Especially around 4 o’clock. The time when the wind picks up, temperatures start to drop and the countdown to the end of the workday begins. The halfway mark when you realize you’ve been going, going, going, and the mind-body are now signaling you to recenter and rejuvenate. During this time is when I like to reach for my “vitamin” of the day. A couple bites in and the vata dosha buzz calms right down.
Making these shelf-stable truffles every couple of weeks has been rewarding on many levels. Especially those days when deciding between one health-ish snack versus another becomes overly complicated. In trying to reduce unnecessary complexities and promote ease, these truffles have been serving me well. Made up of shelf-stable ingredients ground and rolled into a ball, I can enjoy them for up to two weeks without refrigeration. Since they are not cooked, there is no notion of leftovers. A big plus and that they are always ready to eat at room temperature!
Made up of all six tastes, GIVE ME AN O!, OMEGA SEED & DATE TRUFFLES are primarily made of the earth and water elements. Naturally sweet, they are grounding and supportive to the nervous system. Nourishing to the bones and blood, while being a stable energy booster. In commonly used nutrient terms, the omega 3’s and 6’s from the seeds are balancing to the hormonal system. And a natural food source for essential fatty acids. A multitude of benefits and importantly, they taste good. Happy Eating! Happy Digesting!
Omega Rich Seeds & Date Truffles
- 1 cup dates*
- 1/2 cup dried tart cherries*
- 1/4 cup sesame, flax*, pumpkin, sunflower seeds toasted
- 1/4 cup blanched & slivered almonds* toasted
- 1 tbsp unrefined coconut oil
- 1 tsp fennel and cardamom powder lightly toasted
- 1/4 tsp Himalayan pink salt
- 1/4 cup hemp seeds
place seeded dates and tart cherries in a bowl with hot, boiled water, and let soak for 5-7 mins to soften.
while the dates and cherries are soaking, lightly toast cardamom and fennel powder, and almond slivers over medium heat for about 45 seconds. this will add a more robust flavor and release the essential oils.
in a food processor, add the toasted sesame, pumpkin and sunflower seeds, flax seeds, almond slivers, coconut oil, salt, and spices. Pulse into the mixture is an even crumble, but still have a little bite. Coarser than almond flour without large chunks. Be careful not to turn it into a fine powder or butter.
drain the water completely from the dates and cherries. Then add them to the food processor. process until the mixture comes together and you can form a ball with a small amount. If adding honey to make this sweeter, do so at this time. try to avoid adding water as this will make the truffles less shelf stable. depending on your food processor, you may need to process in 2 step and mix by hand.
remove the blade. if desired coat hands with a coconut oil prior to rolling the mixture into balls. place each ball into a bowl of hemp seeds and toss. if hemp seeds do not stick to the balls, toss the balls in a bit of melted coconut oil, about 1/2 tsp should do it and then toss with hemp seeds. Make balls the size of your choice.
- we used 3 different varieties of dates, if using only Medjool dates, you will need about 10-12 dates
- tart cherries can be omitted and replaced with the equivalent amount of dates or another dried fruit. if you prefer to skip the slightly sour taste
- flax seeds do not need to be toasted
- walnut or pistachios make for a nice almond substitute
- spice flavor will intensify over 24-48 hours
- these truffles are not super sweet, to make them sweeter, we recommend honey. add this at the time you add the dates.