Acai Berry Cranberry Truffles

Acai Berry Cranberry Truffles
By Debbie Adler

Makes about 18 truffles

Must Have
12 Medjool dates, pitted and halved
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
3 tablespoons açaí powder
3 tablespoons frozen (thawed) cranberries
3 tablespoons freshly squeezed orange juice
1 tablespoon flax seeds, ground
1 tablespoon hemp seeds
2 teaspoons cacao powder
1/8 teaspoon fine sea salt

Topping
½ cup unsweetened shredded coconut and chia seeds

Must Do
1. Line an 8 x 8-inch square baking pan
with parchment paper.
2. Combine the dates, sunflower seeds,
pumpkin seeds, açaí powder, cranberries,
orange juice, flax seeds, hemp seeds, cacao
powder and salt in a food processor or blender
and process until almost smooth.
3. Take about 1 tablespoon of the date mixture,
and with wet hands, shape it into a ball. Place
the ball on the prepared pan. Repeat until you
have used up all the date mixture.
4. Pour the shredded coconut and chia into small
bowls. Roll each ball in the toppings and place
it back on the prepared pan. Put the truffles
in the freezer to chill for at least 1 hour.
Place the truffles in a sealable plastic bag
and keep them frozen until ready to eat.