Ah, turmeric. If you know me, you know I love this savory spice! For those of you who don’t know, turmeric has amazing health benefits — and is relatively inexpensive as well! Personally I try to eat 1/4 of a teaspoon of it every day, as per Dr. Michael Greger’s recommendations.
These bliss balls (or snack balls, energy bites, whatever you call them) were inspired by “golden mylk”, which is a hot drink containing turmeric, cardamom, black pepper, and a few other spices. I was inspired to transform this creation into a more convenient (and lunch box friendly) snack, and thus these babies were born!
I added some dried cranberries to these truffles as well because I like how their tart flavor helps to balance the sweet caramel flavor from the dates. If you’re not a fan, you could leave them out. If you try out this recipe, be sure to post a photo of it and tag me on Instagram! I’d love to see your creation 🙂
Cranberry Golden Mylk TrufflesPrint This
- 1 cup Medjool Dates
- 1 Travel Cup Purely Elizabeth Cranberry Pumpkin Seed Oatmeal (or ½ cup packed oat flour)
- ½ cup Almond Meal
- 2 tablespoons Dried Cranberries
- 1½ teaspoon Turmeric
- ½ teaspoon Cinnamon
- ¼ teaspoon Black Pepper
- ½ teaspoon Cardamom
- Optional Toppings: Hemp Hearts, Chia Seeds, Unsweetened Shredded Coconut
- Pit dates and soak in 1 1/2 cups of hot water for 10-15 minutes. Drain the dates, but save the water.
- In a medium bowl, mix all of the remaining ingredients together.
- In a powerful blender or food processor, blend the soaked dates with 2 tbsp of the date water until a paste forms. If the mixture is still chunky, add in more date water in 1 tbsp increments until it can be blended smooth (I did not have to add any extra).
- Add the date paste to the dry ingredients and mix until a dough forms.
- Use a 1 tablespoon measure to form individual balls. It helps to have your hands wet for this!
- If you would like to roll the balls in any additional coatings, do so now. Shredded coconut, hemp seeds, or chia seeds would be great options.
- Store in an airtight container in the fridge for up to 1 week.
Almond meal can be substituted with almond flour // As turmeric tends to stain things, I would recommend storing these in a glass container!