MPN™ Ginger Date & Nut Truffles – a no-bake, dairy and gluten free recipe

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MPN™ Ginger Date & Nut Truffles – a no-bake, dairy and gluten free recipe

-a Brain Healthy Recipe[1]-

YIELD: 4 SERVINGS

INGREDIENTS AMOUNT

Medjool dates	1 cup (about 9)
Walnuts	2/3 cup
Cocoa powder, unsweetened	2 TBsp
Molasses	1 tsp
Cinnamon, ground	1 tsp
Ginger, ground	2 tsp
Cloves, ground	½ tsp
Sea salt (for salt free, substitute green kelp powder)	1/8 tsp
Optional: Cranberries, dried or right before serving, fresh pomegranate arils	For garnish
Optional: Pepitas (pumpkin seeds)	For garnish

METHOD:

1. Remove the pits from the dates.

2. In the bowl of a food processor, place 2/3 cup walnuts. Process on high until the nuts are finely ground.

3. To the food processor, add 2 tablespoons cocoa powder, 1 teaspoon molasses, 1 teaspoon cinnamon, 2 teaspoons ginger, 1/2 teaspoon cloves, and 1/8 teaspoon kosher salt. Pulse to combine.

4. Turn on the food processor. As the processor is running, add the dates one at a time. Stop once all the dates have been added; the mixture should be crumbly but easily formable. At this point, you can take a taste and see if you want to add additional spices to your liking.

5. Take small bits of the dough and form it into balls (we like to keep them bite sized). If desired, top each truffle with two pepitas and a single dried cranberry (or if serving within an hour or two, a fresh pomegranate aril).

[1] Adapted from Sonja from a Couple Cooks cooking blog http://www.acouplecooks.com/2011/12/gingerbread-dough-truffles/ by Nancy Emerson Lombardo, Ph.D. following Memory Preservation Nutrition® program. Selected by Kristina Scangas.

© 2011 Nancy Emerson Lombardo Ph.D., HealthCare Insights, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC. Direct correspondence to Nancy Emerson Lombardo, Ph.D. nemerson@healthcareinsights.net 978-621-1926

MEMORY PRESERVATION NUTRITION® provided by BRAIN HEALTH AND WELLNESS CENTER® OF HEALTHCARE INSIGHTS, LLC

HCI P.O. Box 2683, Acton, MA 01720 www.healthcareinsights.net

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MPN™ Ginger Date & Nut Truffles – a no-bake, dairy and gluten free recipe

YIELD: 4 SERVINGS

Medjool dates

1 cup (about 9)

Walnuts

2/3 cup

Cocoa powder, unsweetened

2 TBsp

Molasses

1 tsp

Cinnamon, ground

1 tsp

Ginger, ground

2 tsp

Cloves, ground

½ tsp

Sea salt (for salt free, substitute green kelp powder)

1/8 tsp

Optional: Cranberries, dried or right before serving, fresh pomegranate arils

For garnish

Optional: Pepitas (pumpkin seeds)

For garnish

METHOD:

1. Remove the pits from the dates.

2. In the bowl of a food processor, place 2/3 cup walnuts. Process on high until the nuts are finely ground.

3. To the food processor, add 2 tablespoons cocoa powder, 1 teaspoon molasses, 1 teaspoon cinnamon, 2 teaspoons ginger, 1/2 teaspoon cloves, and 1/8 teaspoon kosher salt. Pulse to combine.

4. Turn on the food processor. As the processor is running, add the dates one at a time. Stop once all the dates have been added; the mixture should be crumbly but easily formable. At this point, you can take a taste and see if you want to add additional spices to your liking.

5. Take small bits of the dough and form it into balls (we like to keep them bite sized). If desired, top each truffle with two pepitas and a single dried cranberry (or if serving within an hour or two, a fresh pomegranate aril).

[1] Adapted from Sonja from a Couple Cooks cooking blog http://www.acouplecooks.com/2011/12/gingerbread-dough-truffles/ by Nancy Emerson Lombardo, Ph.D. following Memory Preservation Nutrition® program. Selected by Kristina Scangas.