photo credit www.nourishingmeals.com

That stash of Halloween candy still staring you in the face and taunting you to come get one little piece? I know the stash in my house is and I haven’t eaten a commercial candy bar in over a year and a half! (But I have eaten lots of dark chocolate candy bars!) 😉 That damn orange bucket with its 2 teeth grinning back at me is trying real hard to work it’s magic! Believe me, I’m fighting hard! So I hid the bucket, so it’s out of site and I’m actually about to donate all that candy to someone more in need of it! 😉 Instead I whipped this little recipe together so I could fight the urge and kick my craving, without the guilt or excess processed sugar. So here’s my recipe for Cinnamon Ginger Truffles in the raw form. Keep a stash in the refrigerator when you’re desperate for something sweet! They’re so good it’s hard to eat just one!

This recipe is included in my new fall/winter cookbook! So if you love this one, make sure to check out my fall and winter cookbook. All the recipes are healthy, original, and easy to make. You can grab one from my website, under the shop section. Shipping is included so it’ll be on its way with a click of a button! Make sure to check it out! www.farmfoodiefitness.com.

2-3 Servings

• 2 cups almonds
• 1 tablespoon cinnamon
• 1 teaspoon of ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup agave or honey
• ½ cup dried cranberries
• ½ cup fire raisins
• ½ cup dried coconut
• ½ cup cacao powder

Put almonds in the food processor until finely ground. Add spices. Then add berries and pulse 5 seconds. Add agave until well blended. Roll into balls. Wetting your hands will make the balls stick less. Then roll in cacao and coconut.