Ginger Cashew Truffles

Ginger Cashew Truffles

These Ginger Cashew Truffles are great for a delicious afternoon snack that balances the sugar with some healthy fat and protein, as well as a boost from mood-enhancing superfood maca. I like to keep a batch of these in the freezer for a treat that keeps me energized!


12 pitted Medjool dates
2 - 3 T cashew butter
1 C raw cashews
1 C gluten free old-fashioned oats
1 tsp cinnamon
1/2 tsp allspice
pinch sea salt
1/2 C dried cherries
1/2 C candied ginger, chopped
2 tsp maca (optional)



Place dates, cashew butter, and cashews in food processor and pulse to break down and combine into a sticky, paste-like substance. Add additional ingredients and pulse to combine. Place mixture in large bowl (you can work from the food processor bowl if you prefer…just remove the blade for safety!). Form into 1" balls and place on parchment lined baking sheet. Place sheet in refrigerator or freezer for about 10 minutes, just to set. Balls can be stored in fridge or freezer (for longer storage) in a gallon ziploc container. 

Makes 28 - 30 1” truffles