When I first went gluten free, the holidays were fraught with mourning over the trays, boxes, and packages of holidays sweets that I could no longer eat. Even our family christmas cookie recipe was off limits. It was a sad time indeed for this self-proclaimed sweet tooth and baked goods connoisseur. Upon realizing pining over things I could no longer eat was a complete waste of time, I set about making my own versions of treats and haven’t looked back since. Though it does take a little more effort than buying a box of something off the shelf, you’ll be so much more satisfied with the end result when you make it with your own two hands.
Since I know all too well the struggles of special diet baking, I try to diversify the holiday offerings here on the blog so that there’s something for everyone. For these truffles, I’ve kept them raw and with an option to make them grain free. They are reminiscent of raw cookie dough, spiced with cinnamon and rolled in a bit of cocoa powder. I’ve kept this recipe pretty simple but if you feel the need to step your game up just a bit, you can coat them in melted vegan dark chocolate instead of rolling them in cocoa powder. It’s completely up to you 🙂
Raw Cocoa Cinnamon Truffles
1 1/2 cups almond flour
1/4 cup brown rice or oat flour (or more almond meal to keep it grain free)
1/4 tsp sea salt
heaped 1/2 tsp cinnamon
2 tbsp melted coconut oil
1 tbsp cashew butter
3-4 tbsp maple syrup (depends on how sweet you want it)
contents of 1 vanilla bean or 1 tsp vanilla extract
2-3 tbsp unsweetened cocoa powder or raw cacao powder for rolling the truffles
Whisk together the flours, salt, and cinnamon. In a separate bowl whisk together the oil, cashew butter, syrup, and vanilla until smooth. Add the wet ingredients to the dry and mix well until the dough starts to form a ball. Using a small cookie scoop or a tablespoon measure, scoop out portions of the dough, then roll the dough into a ball. Place the formed truffles on a parchment lined plate or tray, then put them in the fridge for at least 30 minutes to firm up. To finish the truffles, roll each one in cocoa powder until it is evenly coated. Truffles keep best in the fridge for up to 1 week. Makes roughly 20 truffles.
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