{ RAW CINNAMON ROLLS }

These are one of our favorite snacks. They're straight from Tess Challis, of Radiant Health Inner Wealth. Here's the link!

(She says these store in the refrigerator for several weeks. Ours never last more than 10 minutes!)

{ TART CHERRY CHOCOLATE TRUFFLES }

This is another gem from Oh She Glows. So good!

1 c. walnuts, finely chopped and toasted
1 c. dried tart cherries*
2 T. agave nectar (or other liquid sweetener)
1 pkg. (1 1/2 c.) vegan chocolate chips
3/4 c. full-fat coconut milk (cream from the top of the can)
1/2 t. salt
1/2 t. almond extract
3/4 c. unsweetened shredded coconut
12 drops red/pink food coloring

• Preheat oven to 325. Toast chopped walnuts for 10 minutes. Set aside.
• Meanwhile, soak cherries for about 10 minutes. Drain and process with 2 T. agave. Process until finely chopped. Set aside.
• In medium pot, heat chocolate chips over low heat, stirring as necessary, until mostly melted.
• Add coconut milk and stir well.
• Add walnuts, cherry mixture, almond extract, and salt. Adjust salt and sweetener to taste.
• Spoon mixture into a bowl and place in the freezer, uncovered, for 90 minutes, stirring every 30 minutes.
• Transfer bowl to the fridge for another 20 minutes, until chocolate is firm and workable.
• In a small bowl, mix coconut and food coloring until pink.
• When truffle mixture is firm enough to handle, wet your hands slightly, and roll chocolate into small balls, rewetting hands as necessary. (It's very sticky.)
• Roll balls in coconut. Mine made 27 balls.
• Store in an air-tight container in the freezer or fridge. (They get very soft at room temperature.)

*I only had 2/3 c. cherries, so I added 1/3 c. dates. Worked great. I'll probably do 1/2 and 1/2 next time.