Easy Chai Coconut Truffles

This winter I became mildly obsessed with chai spices — cinnamon, cardamon, ginger, nutmeg and cloves. I love them! And the great news is they are good for you.

  • Cinnamon helps regulate blood sugar.  
  • Cloves contain significant amounts of an active component called eugenol, which has made it the subject of numerous health studies, including studies on the prevention of toxicity from environmental pollutants, digestive tract cancers, and joint inflammation.
  • Ginger is very effective in alleviating symptoms of gastrointestinal distress and also has anti-inflammatory properties.

The name "truffles" is really misleading here because it makes them seem decadent and fattening. Well on the contrary these are both delicious and good for you too. Dates are 80% sugar but they are full of fiber and phytonutrients and don't raise your blood sugar! So when you are having a sugar craving they are a great alternative to that box of cookies or bowl of ice cream. 

And did I mention that they are easy to make? 


Makes 15 truffles

1/2 cup raw cashews
3/4 cup shredded coconut
1 tablespoon raw cashew butter
1 tablespoon coconut oil
3/4 cup medjool  or hallawi dates — seeds removed (8-9 dates) 
1 tablespoon hot water
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground cardamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3/4 tsp vanilla

  1. Remove the seeds from the dates and pour 1 tablespoon hot water over them to soak for a few minutes.
  2. Add them to a food processor.
  3. Add the remaining ingredients.
  4. Blend until the mixture forms a rough paste.
  5. Form the mixture into 1" balls
  6. Roll the balls in coconut to coat thoroughly.
  7. Let chill. 
  8. Will keep in refrigerator for 2 weeks except you will have eaten them by then.