These no-bake truffles start with sticky Medjool dates and chewy dried apple rings, pulsed together into a naturally sweet, cohesive dough. Warm Ceylon cinnamon and a touch of ground ginger give them that cozy spiced-apple flavor, while a pinch of sea salt keeps the sweetness balanced. Melted coconut oil helps everything bind into a smooth, rollable texture, and a coating of shredded coconut adds a little chew and bite to the outside of each ball. A short chill in the fridge is all it takes to firm them up into perfectly poppable bites. Since the whole recipe is built on fruit, coconut, and warm spices, it's an easy, satisfying treat to add to a vegan snack rotation.
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If the dried apple rings are very stiff, soak them in warm water for 5 minutes, then drain and pat dry. If the Medjool dates feel firm, soak them alongside the apple for the same 5 minutes and drain well.
Add the dried apple rings, pitted dates, melted coconut oil, Ceylon cinnamon, ground ginger, and sea salt to a food processor. Process for 60–90 seconds, scraping down the sides once halfway through, until the mixture forms a cohesive, sticky dough that holds together when pressed between your fingers.
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