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Eat Well Jun. 5. 2014
Desserts

Raw Zucchini Bread Truffles

Jun. 5. 2014
Desserts
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

You heard correctly, Raw Zucchini Bread Truffles. Last weekend I was baking one of my favorites from the blog, gluten free Zucchini Bread with Sweet Cashew Cream, but as I was enjoying warm slices right out of the oven, I noticed it really wasn’t as satisfying as if it were cool or cold. The hot sun that afternoon and my craving for something cold inspired me to turn this recipe into a summer sweet treat, all raw and chilled. These truffles have all the flavors of zucchini bread without any of the fuss of baking, I use only a handful of easy to find ingredients in your pantry with the added bonus of the end result being incredibly nutrient dense and über tasty.

There’s nothing like baking zucchini bread with warming spices of cinnamon and nutmeg filling the air in your home, or spreading creamy cashew butter on top so it melts just enough to drizzle over the edge– yum. There is one exception though…when it’s too hot to enjoy warm food! It’s important to hone in on our body awareness and truly listen to our bodies are telling us what it wants for nourishment; my cravings and “callings” for food definitely change with the season. In the spring and summer my body gravitates towards things that are loaded with water, raw, easy to digest, sweet, and cool/cold in temperature to create balance from the warm weather; in comparison to winter and fall months enjoying something warm, hearty, and grounding suffices any cravings I may have (think yin and yang balance).

 

Raw Zucchini Bread Truffles are exactly that, a combination of a beloved warm baked zucchini bread transformed into a completely raw cool treat. I love using chewy and sticky dates as a perfect vegan binder and they provide all the sweetness you’d ever need in these. What would zucchini bread truffles be though without zucchini, and you can bet that I don’t leave out this vital ingredient. Zucchini makes these truffles extremely moist while also giving the truffles some volume and “lightness” to them. Warming spices like cinnamon, nutmeg, and ginger are also used in this mix, making it “warming” in the spice sense, but cool in the texture and mouthfeel. Talk about juxtaposition!

None of you should be surprised by now that I’m also trying to sneak greens and vegetable into your desserts too- I’m sorry, I have to, it’s a calling I can’t ignore. Zucchini like I mentioned earlier, is incredibly hydrating and water rich, it also contains fiber, potassium, manganese, vitamin C, and B vitamins. The nuts used in these truffles, walnuts and almonds, are both great sources of healthy fats, plant-based proteins, fiber, vitamin E, and minerals like iron, calcium, and manganese. All in all, these truffles trump any mid-afternoon slump pick me up from a sugar-laden coffee/latte or processed snack from the vending machine, instead you’ll get long lasting energy from these!

Little bits to note. When making these truffles, since zucchini is incredibly water-rich, a good thing, it can be not such a great thing when making raw desserts. You may need to adjust the amount of rolled oats, so if you’re truffles are a little on the wet side simply add more oats to soak up the rest of the moisture; otherwise follow the recipe as is. It’s also important to keep these chilled as the coconut oil solidifies when it’s cold (a.k.a. keeps the truffles from falling apart). The end result will be soft, chewy, and cold- they’re not dense nor should be hard unless you put them in the freezer, which is fine! Speaking of the freezer, these truffles also freeze really well if you want to make a large batch ahead of time to keep cold and ready to thaw at moments notice (i.e. when you’re sweet tooth is craving something!).

Raw Zucchini Bread Truffles
Recipe Type: dessert, snack
Author: McKel Hill, MS, RD, LDN
Prep time:
Total time:
Serves: 20 truffles
A sticky sweet raw zucchini bread bite-sized ball made with under 5 ingredients! GF, VGN, Raw, Paleo
Ingredients
  • 1 cup (175g) shredded zucchini
  • 1 cup (125g) walnuts
  • 1/2 cup (85g) almonds
  • 1 1/2 cups dates (185g), pitted
  • 1 cup rolled oats
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/2 inch ginger root, freshly grated
  • dash of ground clove
  • dash of ground allspice
  • pinch of sea salt to taste
Instructions
  1. First, shred the zucchini. In a food processor combine all ingredients until a sticky ball forms. This may take adding each ingredient, especially the dates, in the food processor one at a time and continually stirring down the sides.
  2. Be sure that your coconut oil is melted when putting into the food processor so it’s evenly distributed.
  3. Once a large dough ball has formed, take wet hands or greased with a little extra coconut oil and form into even balls, about 1 tablespoon for each ball (these can easily be made larger if you prefer).
  4. Once all the dough has been formed into small bite sized balls, put in the refrigerator for at least 2 hours or until well formed.
  5. Serve cool. Freeze leftovers or make a large batch to freeze for later.
  6. Enjoy!
Serving size: 1 truffle Calories: 125 Fat: 7 Carbohydrates: 14 Sugar: 9 Fiber: 2 Protein: 2
Notes
HIGHER PROTEIN // Try adding sunwarrior vanilla or hemp protein to boost the protein content

I’ve been loving the whole recipe development process with these raw truffles, a lot of taste testing had to go into it… a lot. Such a hard job (please catch my sarcasm here). Hope you all enjoy and be sure to keep sharing your creations on social media using the #nutritionstripped tag!

Enjoy!

xx McKel

Nutrition Stripped in the news // check out my latest article in Relish Magazine, Health Popsicles 5 ways! 

The Recipe

Serves 20 truffles

Print

Ingredients:

  • 1 cup (175g) shredded zucchini
  • 1 cup (125g) walnuts
  • 1/2 cup (85g) almonds
  • 1 1/2 cups dates (185g), pitted
  • 1 cup rolled oats
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/2 inch ginger root, freshly grated
  • dash of ground clove
  • dash of ground allspice
  • pinch of sea salt to taste

Directions:

  1. First, shred the zucchini. In a food processor combine all ingredients until a sticky ball forms. This may take adding each ingredient, especially the dates, in the food processor one at a time and continually stirring down the sides.
  2. Be sure that your coconut oil is melted when putting into the food processor so it’s evenly distributed.
  3. Once a large dough ball has formed, take wet hands or greased with a little extra coconut oil and form into even balls, about 1 tablespoon for each ball (these can easily be made larger if you prefer).
  4. Once all the dough has been formed into small bite sized balls, put in the refrigerator for at least 2 hours or until well formed.
  5. Serve cool. Freeze leftovers or make a large batch to freeze for later.
  6. Enjoy!

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Did you try it out?

Share Your Thoughts & Images

  • I love zucchini bread so these are right up my alley. I feel ya on the recipe testing and taste testing. It’s a hard job but someone has to do it. 😉

  • I’ve noticed my own tastes changing with my swap from porridge for breakfast to bowls of smoothie (the most recent of which also contained courgette!) Using the vegetable to make a raw sweet treat is a very creative idea, I’m going to have to give these a shot at some point.

  • What a great idea, I love little bite-sized treats, love the ingredients you used.

  • What a great Zucchini Overload Recipe – these look so delicious, especially for the summer with the tons of produce! THANKS for such a fun idea!

    • You’re so welcome Rachel! I hope you enjoy it! I have tons of zucchini that (fingers crossed) will be big and healthy in my garden this summer to make even more dishes with. Thanks for sharing 😉

  • So obsessed with zucchini right now! I always love a raw truffle and this is such a creative way to make them! The coconut oil would be so “buttery” and delicious in these -making this weekend!!!

    • Hi Allison- I hope you try them out and love it! They’re really simple and even the biggest of veggie dislikers, will love it! 🙂

  • Elsbeth

    This looks delicious! I really want to try it out, but I’m allergic to walnuts and almonds. Can I cut those from the recipe or replace them with something else? 🙂

    • HI Elsbeth, of course! You can use pecans instead of walnuts and sunflower seeds instead of almonds- all of those will taste great regardless. Thanks for sharing the love xx mckel

  • Carter

    Ok, I just made these and I am not sure I will be able to wait the “2 hours of fridge time”, to eat them. I was literally licking my fingers and the spatula. So delicious! Great recipe, thank you!

  • Joy

    These are great, thanks for sharing! I’m allergic to dates and I was wondering if there is a replacement for recipes like these?

  • zosia

    in no way, shape, or form are oats PALEO…

  • Amy

    What about a grain free sub for the oats. Would chia work? Or flax meal? I love zucchini and really need some recipes to use up the bounty right now!

    • The oats are incredibly important to bring everything together, without them the mixture and the zucchini would be too moist. Oats are great to use in these anyways, high in fiber, good source of carbohydrates, and a little bit of protein- not to mention taste great. Give it a try! 😉

  • Christina Alexander

    Just finding this more than a year later and with the over abundance of zucchini this is perfect!

  • Chantelle

    Hi, how long does it last?

    • McKel Hill

      1 week in the fridge, 2-3 weeks in the freezer!

  • jean

    After coming off a 7 day juice cleanse, I have been making your recipes with fervor! They have all been delicious. In the last 48 hours I have made the sweet potato pancakes, the chocolate avocado mousse and now these. The idea that I can curb my sweet tooth, with vegetables, is incredible. I also added coconut (of course), maca powder and flax seeds. Just a tip to others – I found I had to keep wetting my hands so the dough didn’t stick to my hands. Thanks, as usual, for the great recipe!

    • McKel Hill

      So glad you enjoyed this one Jean! Thanks for sharing the tip, I use coconut oil on my hands from greasing the loaf pan and it works wonders. xx M

  • Hailey

    LOVED these! Used unflavored raw protein powder for added protein, and added some flax meal and chia seeds too. Thinking about rolling them up in flaked coconut for some added texture. Or even broken pieces of almond, just something for some added texture or crunch.

    • McKel Hill

      Love these ideas Hailey! Happy you enjoy it xxM

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