1/2 cup flaked coconut
3 tablespoons confectioners’ sugar
3/4 cup coarsely chopped walnuts
8 ounces pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter
Place the 1/2 cup coconut and confectioners’ sugar in food processor bowl. Cover and process until coconut is finely chopped. Transfer mixture to shallow dish; set aside.
For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, the cocoa powder and cinnamon in the food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.
Add peanut butter. Cover and process until mixture is moist enough to form a ball.
Using hands, shape the mixture into 1-inch balls. Dredge or roll the balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room temperature up to 7 days.
Makes 30 truffles.
Nutrition facts per serving: calories: 79; total fat: 4g; saturated fat: 1g; cholesterol: 0mg; sodium: 11mg; carbohydrate: 11g; fiber: 1g; protein: 1g; vitamin A: 0%; vitamin C: 0%; calcium: 1%; iron: 2%