Raw ANZAC truffles

Raw. Vegan. 

It’s ANZAC day tomorrow, so in spirit of the occasion and tradition, I have decided to create my own healthier version of the traditional ANZAC biscuit that we are all familiar with.  These truffles are a lot different in consistency and texture, however they hold the same mapley and oaty flavours of the cookie.   Plus you can whip these up in 1/4 of the time it would take to bake one! 🙂
Makes around 12 snack sized balls.
What you will need:

-1 C raw whole oats
-1/2 C dried desiccated/shredded coconut
-1/2 C almond meal (form left over almond milk) or 1/2 C raw almonds
-1/2 C raw cashews
– 1/4-1/2 C maple syrup (depending how sweet you like it)
– pinch of stevia powder (natural calorie free sweetener) if you ant to omit some maple syrup calories
– 1 t vanilla extract or ground vanilla bean
-1-2 T coconut oil (optional- helps the truffles stay moist and hold together nicely)
– 3T water (if mixture isn’t moist enough)
-extra coconut and/or oats to roll truffle in (optional)
What to do:
Throw all dry ingredients into a food processor and process until a well combined powder is formed.
– Add maple syrup whilst processing
– Add in water if more moisture is needed.
– Roll batter into small bite sized balls and cover in oats/ coconut
– Best served chilledOR you can watch here, for a visual demo on how to make this recipe 🙂

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