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.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Coconut Snickerdoodle Truffles
Ingredients
- 2 cups tightly packed pitted dates
- 1 ¼ cup raw cashews
- ½ cup raw almonds
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup shredded unsweetened coconut
Instructions
- 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.
Lynn @ Order in the Kitchen says
OMG I love these!!! Snickerdoodles are my absolute favorite thing ever so I’m definitely down with these truffles!!
Cookin Canuck says
I adore dates, coconut and snicker doodles, so I’m pretty sure that you made these just for me. 🙂
Julia says
I love the coconut on these!
liz | carpé season says
You’ve done it again! This recipe is perfection.
Eric and I are on a bit of a refined sugar fast, but sometimes you just need something with that afternoon cup of coffee amIright? Plus snickerdoodles AND coconut? Get out.
Lindsay Moe says
Ooo, these are the perfect sweet fix when avoiding sugar! I should probably be doing a fast like that, but, you know, brownies. 😉
Medha @ WHisk & Shout says
Snickerdoodles and coconut are such an unusual, but totally genius combination! Love this 🙂
Lindsay Moe says
They go so well together, I don’t know why we’re not doing it all the time!
Cyndi - My Kitchen Craze says
These look amazing. I have never had truffles before, but I need to make these asap. I love coconut & snickerdoodles too. 🙂 Pinned.
Gloria says
How long can you freeze these?
Lindsay Moe says
They never stick around here for long, but I would guess about three weeks.