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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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These tart snacks remind me of key lime pie made into a pretty, pink, crispy-centered truffle. They are best stored in the freezer so the rice krispies stay crisp but I'm proud to say it wasn't even two days before mine were all gone. Ingredients:
1/2 cup just raspberries (freeze dried raspberries) |
3 tablespoons powdered sugar |
1/2 teaspoon cinnamon |
1 cup raw almonds |
3/4 cup chopped dried dates, pits removed |
2 1/2 teaspoons key lime zest |
3 tablespoons key lime juice |
1/4 teaspoon salt |
2 cups crisp rice cereal |
Directions:
1. Pulse the raspberries, sugar and cinnamon in a food processor until they form a lite pink powder. Tap the top of the food processor bowl and allow the dust to settle before opening. Pour the powder into a bowl and set aside. Wipe out the food processor bowl, washing is not necessary.
2. Add the almonds to the food processor and pulse until they form a coarse meal. Add the chopped dates, lime zest, lime juice and salt. Process until it comes together like a cookie dough and the dates are distributed evenly.
3. Scrape down the bowl if needed and add half of the rice cereal. Process until incorporated. Add the remaining cereal and repeat. This gives you some smaller cereal crunch and some larger.
4. Form teaspoon sized balls and roll in the raspberry mixture.
5. Freeze any uneaten balls. They are great right out of the freezer.
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