Cranberry-Almond Truffles


Makes 40 truffles


• 1 cup raw almond OR sesame butter
• ¼ cup unsweetened cocoa (cacao) powder
• 1 Tbsp water
• 2 Tbsp organic raw honey
• 1 cup dried cranberries, unsweetened
• ¼ tsp each: ground nutmeg, ground cloves, ground cinnamon
• Sliced raw almonds for topping


In a large glass bowl, use a long, heavy spoon or spatula to mix almond (OR sesame) butter with cacao powder, water and honey. Add in cranberries and mix to distribute evenly. Sprinkle ground nutmeg, cloves and cinnamon on top and mix hard. (I have to smash the mixture together at this point!) Roll the mixture to the center of the bowl, scraping down the sides, until it forms a ball or half-sphere in the center of the bowl. Now pull off small pieces of the mixture and roll them in your hand or on a clean counter top into one-inch truffles. Continue until you have used all of the mixture (makes about 3 ½ dozen). Line a wide, rectangular storage container with wax paper and place one layer of truffles on paper. Place one or two raw almond slices on top of each truffle, pressing gently. Top the first layer of truffles with a sheet of wax paper and place another layer of truffles on top, continuing until all truffles are in storage container(s). Seal the storage containers tightly and place in the refrigerator overnight before serving. May be stored up to three weeks.