A No Bake Dessert Perfect for Summer

Now that 100 degree weather is here I’m doing my very best not to turn on the oven. I’m also doing a soy-free, gluten-free, sugar-free cleanse with a group of friends and fans over at my Facebook page. These treats hit the spot and qualify for the SGS Cleanse. Dates are used to lightly sweeten the truffles and make them stick together. Dates are a dried fruit and are full of fiber, nutrients, and are low glycemic. They make the best sweetener next to fruit!

Pecan Chocolate Coconut Truffles
Makes about 16-22 balls (depending on size)

1 cup pecans, washed and drained
1/2 cup unsweetened shredded coconut
1/3 cup cocoa
1 teaspoon pumpkin pie mix
10 dates, pitted
1 tablespoon almond butter
Shredded coconut, for rolling

Preparation
Blend first 4 ingredients in a food processor until nuts are coarsely ground and no chunks remain. With blade running add the dates in one at a time. Then add almond butter and continue to blend until dates are thoroughly mixed into the nut mixture. If you can pinch together the mixture and it holds together in a ball than you’re done blending. Place shredded coconut in a bowl. Take a tablespoon size amount of mixture and roll it into a ball. Then roll the ball around in the coconut. Place on a plate and continue with the rest of the mixture. Store in an air-tight container for up to 7 days.

If you’d like to join this 2 week cleanse with us head on over to my Facebook page and join the discussion. We’ll be posting what we are eating, recipes, and if you have questions feel free to ask away!

To learn more about clean eating and get more allergy-free recipes order your copy on my upcoming cookbook Blissful Bites: Vegan Meals That Nourish Mind, Body and Planet.

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About eatyourveggies

Christy Morgan, The Blissful Chef, has been tantalizing taste buds for years as a vegan chef, cooking instructor, blogger, and cookbook author. Find out more at theblissfulchef.com. You can also find her on Twitter, Facebook, and Pinterest. Stop by and say hello!
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