SNOWBALL TRUFFLES

½ cup flaked coconut
3 T. powdered sugar
¾ cup chopped walnuts
8 oz. pitted dates
½ cup raisins
½ cup dried cranberries
1/3 cup flaked coconut
1 T. unsweetened cocoa powder
¼ t. ground cinnamon
¼ cup creamy peanut butter

Place half-cup coconut and powdered sugar into food processor bowl and process until finely chopped. Transfer to shallow dish and set aside.

Place walnuts, dates, raisins, cranberries, 1/3-cup coconut, cocoa powder and cinnamon in food processor bowl and process until finely chopped scraping bowl as necessary.

Add peanut butter. Cover until mixture is moist enough to form ball. Mold mixture into one-inch balls and dredge in coconut mixture, patting gently onto sides of truffles.

Transfer to storage container, cover and store at room temperature for up to 7 days.
Makes approximately 30 truffles.