Raw Zucchini Bread Truffles

Raw Zucchini Bread Truffles is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 20 servings. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 121 calories. For 42 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 265 people have made this recipe and would make it again. If you have nutmeg, sea salt, zucchini, and a few other ingredients on hand, you can make it. It is brought to you by Nutrition Stripped . From preparation to the plate, this recipe takes roughly 15 minutes. Overall, this recipe earns a pretty good spoonacular score of 52%. Try Raw Mayan Truffles, Raw Cranberry Apricot Truffles, and Raw Peanut Butter Truffles for similar recipes.

Servings: 20

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First, shred the zucchini. In a food processor combine all ingredients until a sticky ball forms. This may take adding each ingredient, especially the dates, in the food processor one at a time and continually stirring down the sides.Be sure that your coconut oil is melted when putting into the food processor so it's evenly distributed.Once a large dough ball has formed, take wet hands or greased with a little extra coconut oil and form into even balls, about 1 tablespoon for each ball (these can easily be made larger if you prefer).Once all the dough has been formed into small bite sized balls, put in the refrigerator for at least 2 hours or until well formed.Serve cool. Freeze leftovers or make a large batch to freeze for later.Enjoy!

 

Step by step:

1. First, shred the zucchini. In a food processor combine all ingredients until a sticky ball forms. This may take adding each ingredient, especially the dates, in the food processor one at a time and continually stirring down the sides.Be sure that your coconut oil is melted when putting into the food processor so it's evenly distributed.Once a large dough ball has formed, take wet hands or greased with a little extra coconut oil and form into even balls, about 1 tablespoon for each ball (these can easily be made larger if you prefer).Once all the dough has been formed into small bite sized balls, put in the refrigerator for at least 2 hours or until well formed.

2. Serve cool. Freeze leftovers or make a large batch to freeze for later.Enjoy!

Nutrition Information:

covered percent of daily need