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Coconut Goji Berry Snowball Truffles

Makes 10.


    This elegant truffle showcases fragrant coconut, rich in healthy fats, and vitamin C-packed goji berries.


    Coconut Goji Berry Snowball Truffles


    • 1 1/4 cups (310 mL) unsweetened dried coconut, divided
    • 3 Tbsp (45 mL) coconut oil, melted
    • 2 Tbsp (30 mL) maple syrup
    • 1/2 tsp (2 mL) vanilla extract
    • 1/8 tsp (0.5 mL) sea salt
    • 1/4 cup (60 mL) goji berries


    Per serving:

    • calories137
    • protein1g
    • fat11g
      • saturated fat10g
      • trans fat0g
    • carbohydrates8g
      • sugars6g
      • fibre2g
    • sodium34mg



    Line baking sheet with parchment paper and set aside. On a plate, add 1/4 cup (60 mL) dried coconut and set aside.


    In food processor, blend 1 cup (250 mL) dried coconut until it becomes a thick paste and mixture can be pressed between two fingers. Add coconut oil, maple syrup, vanilla, salt, and goji berries. Pulse to combine.


    Press mixture between your hands to form rough truffles. Roll lightly on plate of coconut to coat loosely. Transfer to prepared baking sheet and refrigerate for at least 1 hour. Transfer to sealed container and store in refrigerator for up to 2 weeks.


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    This recipe is part of the Superfood Truffles collection.



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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.