Vegan Cranberry Walnut Truffles

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor
    Processor

It is DAY 14 of the "Gluten Free Vegan Recipes" series and we celebrate with the fabulous Shelley Alexander from A Harmony Healing. Shelley is a friend of mine from Women Of The Green Generation and I just adore her! So, I just had to to include one of her fabulous easy recipes in this event.

Shelley is a Holistic Chef, Certified Healing Foods Specialist, Recipe Developer, Food Writer, Blogger, and Healthy Living Consultant living in Los Angeles, CA. Shelley has a Culinary Diploma in Culinary Arts from The Los Angeles Culinary Institute, and a Bachelor of Science Degree in Business Management and Finance. She’s also a certified Food Safety Manager by The National Registry of Food Safety Professionals®.

Shelley has worked in the food industry for over 15 years. She was the Executive Chef at The Stinking Rose Restaurant, in Beverly Hills; has held Executive Chef Positions with some of the top catering and event planning companies in Los Angeles; and ran her own successful catering company, Escapade Events, from 1997 to 2008, providing global cuisine to clients including top charities and corporations.

In 2010, Shelley started her new company, A Harmony Healing in Los Angeles. This Holistic Food, Nutrition, and Wellness Company was inspired by Shelley's personal struggle with weight gain, digestion, and energy issues. After healing her body holistically eating organic, nutrient-rich healing whole foods and whole food supplements, Shelley was encouraged to use her knowledge, joy, and passion to help empower others to make similar changes for optimal nutrition and vibrant health.

A Harmony Healing provides Health Consultations, Alcat Testing, Cooking Classes, Workshops, Radiance Wellness Parties, and Company Health Seminars to help you rejuvenate and heal your body. She also shares delicious recipes. Some of my favorite include: Baby Kale Raspberry Salad with Nectarine Balsamic Dressing, Broccoflower Lemon Jasmine Soup, and the Chocolate Hemp Chia Ice Cream. There are also fantastic healthy living tips for natural beauty, fitness and wellness, and green issues.

Shelley’s first healing foods cookbook, Deliciously Holistic will be released in November 2012. With over 154 easy, nutrient-rich recipes, and gorgeous color photography, it provides readers with the basic tenets of holistic cooking; and includes whole food definitions, healing foods, digestive health tips, a shopping guide, seasonal menus, cooking tips, guidance on the best superfoods, and recommended resources.

Shelley has a penchant for creating delicious, healing recipes made with organic, nutrient-rich, sustainably grown whole foods that increase your energy, strength, and immunity. Shelley's tasty creations will show you that healthy eating can be fun! These delectable truffles are just one example of her simple, yet creative cooking style. These are so easy to make in your food processor, and are very popular.

Check out A Harmony Healing and see why Shelley Alexander rocks!
Shelley, thank you for graciously sharing your wonderful recipe as part of this event. I love you xx

Learn about Shelley Alexander at A Harmony Healing
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Vegan Cranberry Walnut Truffles

Vegan Cranberry Walnut Truffles

Makes 10 to 12 truffles185 MINS
  1. Place 3/4 cup of the walnuts in food processor fitted with the s blade, and pulse until finely chopped but some texture remains. Set the finely chopped walnuts aside to roll the truffles in, and keep the remaining 1/4 cup walnuts to add to the truffle batter.
  2. Pour the maple syrup, coconut oil, cacao powder, vanilla, cinnamon, orange extract, and salt into your food processor or blender, and process for 30 to 60 seconds until smooth. (You may need to scrape down the sides of the container.)
  3. Pour the truffle base in a bowl, and stir in cranberries, and the 1/4 cup of roughly chopped walnuts. Cover, and freeze for 30 to 40 minutes until firm.
  4. With a tablespoon measurer, scoop out the truffle batter, and shape into round balls.
  5. Roll the truffles in the finely chopped walnuts until evenly coated. Place the finished truffles on a baking sheet lined with parchment paper or a silicon liner, and freeze for 30 to 40 minutes until solid. Keep in the freezer until ready to serve, or transfer to a sealed container and keep in the fridge. The truffles will keep for about 2 weeks.

Photo by Trent Lanz and styling by Alicia Buszczak

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