Oh heeeeeeeyyyyy healthy treats.
Now you probably want to tell me you don’t like dates. Or coconut. And I’m here to tell you that you’re wrong. Or that you should at least keep your opinion to yourself for one tiny minute, but keep your mouth open because I’m going to be shoving one of these coconut snicker doodle truffles in there.
Remember snickerdoodles? The cinnamon sugar toast of the cookie world? They’re soft and puffy, buttery and sweet. They’re also full of fat, carbs, and calories which happen to be my favorite trifecta but not necessarily what I should be eating every time I want to soothe my sweet tooth (which is all.the.time).
Dates are a magical fruit that are basically whole foods sweetness. Paired up with nuts they create a chewy cookie-like treat that we’ve enjoyed over and over and over again. This is the snickerdoodle version of that classic combo, and it does not disappoint.
I love rolling these into balls for the perfect portion controlled snack or healthy dessert. You could also press and cut them into bars. If you have an extra large family or don’t like to cook so often it’s easy to double the recipe and stick some in the freezer so you’ll have some on hand beyond the afternoon.
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Coconut Snickerdoodle Truffles
- Pulse cashews and almonds in a food processor until broken down into crumbs but not powdery. Add the dates and process until everything is well chopped. Add the vanilla, cinnamon, and sea salt and process until a sticky, slightly crumbly dough forms. The dough should stick together when pinched between two fingers. If it’s too crumbly add water a few drops at a time and continue to process until the desired consistency is reached.
- Form dough into small balls about 1 ½ inches wide. Place coconut in a shallow bowl and roll each ball in coconut, pressing it against the sides to get it to stick.
- Store truffles in the refrigerator in an airtight container for up to three days.