If you’re in need of a holiday treat without the guilt, then these Maple Walnut Cheesecake Truffles are for you.
These itty bitty power-packed treats are deceiving; despite being small, they pack a serious punch of protein and whole grain. Plus they’re naturally sweetened with a touch of maple syrup, gluten-free (just be mindful of the brand of oats you buy; be sure to buy from a company who offers certified gluten-free oats because some companies process their oats on the same equipment that they use to process products containing gluten), and dairy-free.
Faith, you are my fave. I am all about recipes like this one that make simple, healthy swaps without sacrificing flavor. These Maple Walnut Cheesecake Truffles have made their way to the top of my must-make-now list. ~Betsy
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Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog www.AnEdibleMosaic.com. She was born, raised, and spent most of her life in Upstate New York, but she and her husband have also lived in Syria, Jordan, and most recently Kuwait; they now live in the Washington DC area. Faith loves to travel, especially to places steeped in rich culture and history. Her favorite thing to do is go into the kitchen hungry, open the fridge, and start creating; she also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt). Her first cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; 2012), is a collection of authentic Middle Eastern recipes she learned from her Middle Eastern in-laws during her time spent living in the Middle East.