Raw Polynesian Truffles

These are the kind of little handheld delicacies that just totally debunks all the notions of the naysayers who think healthful eating can’t also be delicious.

The macadamias and the dates pair perfectly and the zests give these truffles the perfect pop infusion.


1 cup Raw Macadamia Nuts

5-7 Pitted & Dried Dates, chopped

1 tsp Fresh Grated Ginger

1 tsp Lemon Zest

2-3 tsp Orange Zest

1 tbsp Dried Cranberries

2 tbsp Psyllium Husk or Flax Meal

2 tbsp – ¼ cup Unsweetened Finely Shredded Coconut, reserved

Additional 1-1½ tsp each Lemon & Orange Zest to garnish, reserved


Place all ingredients except reserved shredded coconut and zests in a food processor fitted with an S-Blade.

Pulse until all nuts and dates are well broken down but not overly processed.  We’re looking for crumbly, not pureed.  As with pecans, macadamias are soft and can somewhat liquefy if overly processed, which doesn’t take long.  Keep an eye on it.  Better to keep pulsing than to let it get away from you.

Using a small spoon, scoop mixture and form into balls by rolling in your hands.  I used a teaspoon to make small ones.  You may make them as large or as small as you would like.

As you round out your balls, gently roll them around in the shredded coconut and place onto your serving platter.

Once all balls have been formed and coated, sprinkle with additional lemon and orange zests.

These may be enjoyed immediately but we loved them even more after they’d had time to chill in the fridge for a while as it allowed all the flavors to just meld together so perfectly, creating a subtle, well-coordinated raw culinary masterpiece most any palate could appreciate.

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