Ingredients

• Ingredients Scale 1x2x3x 1 cup oats, regular or quick 1/2 cup raw almonds 1/4 cup pure maple syrup or 3/4 cup dates (7- 8), pitted and chopped 1 1/2 teaspoons ginger powder 1 tablespoon unsulphured organic molasses 1/2 teaspoon vanilla 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg or ground cloves 1/8 teaspoon salt for rolling, optional raw sesame seeds cinnamon shredded coconut

Preparation

• Instructions Blend into flour: Combine oats and almonds in the bowl of a food processor, blend until you get a fairly fine consistency, doesn’t have to be perfect. Add remaining ingredients: Add the rest of the ingredients, blend until combined and dough like consistency, about 1 minute, stopping to scrape down the sides as needed. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency. Chill: Place mixture in the refrigerator for about 20 minutes or so to help stiffen the dough for rolling. Roll: Using a 1 tablespoon measuring spoon, scoop up rounded tablespoons of dough and roll into 1 inch balls. Finishing touch: Roll the truffles in choice of cacao powder, shredded coconut, cinnamon or white sesame seeds for a more finished look.  Makes 12 truffles Store: Keep refrigerated and enjoy within two weeks or so. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw in the refrigerator.