Bready or Not: Blueberry Muffin Breakfast Truffles
Gluten-free. Basic, wholesome, raw ingredients. No added sugar. No baking involved. Tastes like a mini blueberry muffin. Oh yeah.
I have posted about breakfast energy truffles before. This is a distinct variation because of the use of dried blueberries. Mind you, those can be an expensive ingredient, but you only need 1/2 cup for the recipe. I thought the blueberry flavor might be overwhelming, but the addition of a little lemon juice does a lot to mellow it.
These are super-easy to make in a food processor or high-powered blender (though for the latter, you might need to blend this in smaller batches). It just takes a few minutes to make these truffles.
Store them in the fridge for upward of a week or two. They are perfect for a breakfast or snack!
Modified from Blueberry Muffin Energy Balls at The Healthy Maven.
Bready or Not: Blueberry Muffin Breakfast Truffles
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These healthy no-bake energy truffles use raw ingredients to make a delicious breakfast or snack! Use any combination of nuts you want to equal one cup. This recipe makes 19 teaspoon-sized truffles.
1/2 cup cashews
1/2 cup almonds
(or use other combination of nuts to equal 1 cup)
1/2 cup dates, diced
1/2 cup dried blueberries
3/4 teaspoon vanilla extract
1 Tb lemon juice
dash of salt
Add nuts to food processor. Pulse until they are in pieces. Add the dates and dried blueberries, and process until they are in tiny pieces and starting to stick together
Add the lemon juice, vanilla extract, and salt. Blend everything until it forms a big sticky ball.
Use a teaspoon or tablespoon scoop to form balls. You might need to stir the mix as you go, as the lemon juice tends to lurk at the bottom. Use your hands to compress each ball. Store in a sealed container in the fridge for up to two weeks, or freeze between layers of wax paper.
OM NOM NOM!
