[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
I think it’s funny that the title of this post will almost take longer to read than it will take you to make these little lovelies!
I was scrounging around our kitchen for a sweet treat over the weekend (not that there’s anything atypical about that around here), when I remembered Hannah’s brilliant Wellness Weekend submission from this week, for No-Bake Anzac Cookie Truffles. I loved her concept and it suddenly struck me: who says there has to be chocolate in every dessert I want to eat? (and yes, that thought IS rather atypical around here).
Chocolate, chocolate, chocolate. . . I could eat it for every meal, plus snacks (and some days, I do). And raw truffles–what could be more delicious? I do love my raw chocolate chip cookie dough truffles (and not just because Ellen loved them, too), but I wanted something a little different, without having to use oats. Then I spied the half-used bag of puffed rice I’d bought for another recipe but which I don’t particularly enjoy eating for breakfast.
Why not rice crumbs instead? With the cashew-rice crumb base in mind, I added a touch of lucuma for that wonderful caramel flavor as well as one of my favorite spice mixes, Chinese 5 Spice Powder (you can sub cinnamon if you don’t have any or don’t like it). About 2 minutes later, I had a truffle base that I rolled into tiny balls and popped in the fridge (and a few got popped into my mouth on their way there).
These are less dense than the typical “raw truffle” balls made with lots of nuts and oats, but I loved them as a light snack. The HH said he thought they tasted too much like rice cereal. Even though I didn’t have that same experience, I say, “what’s wrong with rice cereal?” Seems to me that flavor combo would be pretty delicious as well.
This recipe yields a small batch. . . great to share with a friend. If you’re serving to a crowd, double or triple the recipe.
Miniature No-Bake Caramel Cookie Dough Truffle Balls
inspired by Hannah’s Anzac Cookie Truffles
Suitable for ACD Stage 3 and beyond
These are a really quick snack that you can whip up in less than 5 minutes when the sweet munchies hit, or right before the kids get home from school. If you have the time, make them the night before, as they actually improve with refrigeration overnight.
1/4 cup (60 ml) lightly toasted cashews
6 heaping Tbsp (100 ml) puffed rice cereal or crispy rice cereal (something like Erewhon Crispy Rice works well)
pinch fine sea salt
1/8 tsp (.5 ml) Chinese 5-Spice Powder or 1/4 tsp (1 ml) cinnamon
1 tsp (5 ml) lucuma powder
1 Tbsp (15 ml) coconut nectar or vegetable glycerin
6-8 drops plain or vanilla liquid stevia, to your taste
1 tsp (5 ml) smooth natural almond butter (optional, but brings out the caramely flavor)
up to 2 tsp (10 ml) plain or vanilla rice, almond or soy milk
Place the cashews in the bowl of a mini food processor and process until they’re almost powdered. Add the cereal, salt, 5 Spice powder and lucuma and process again until the mixture looks like a very fine meal.
Drizzle the coconut nectar, stevia and almond butter over the dry mixture and pulse until it comes together in moist crumbles. If it’s really dry, add the milk and pulse again (it should not be so moist that it forms a ball, but the mixture should stick together when pinched between your thumb and fingers).
Using a packed teaspoonful of the mixture for each truffle, squeeze it together to squeeze out any air and then roll into a small ball. Refrigerate the balls, covered, until ready to eat. Makes 9-10 small balls. Will keep, refrigerated, up to 4 days.
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I’m sharing this recipe at Amy’s Slightly Indulgent Tuesday.
Two Years Ago: Easy Breakfast “Sausage” Patties and Biscuits with Smoked Almond Gravy (ACD friendly; gluten free)