These Raw Truffles with Dried Melon Seeds are a creative and wholesome take on traditional energy bites. Made with a blend of dried cantaloupe, yellow lemon cucumber (dosakai), and musk melon seeds, these truffles are not only sustainable but also packed with nutrients. Combined with creamy nuts, naturally sweet dates, and a touch of carob or cacao, this uncooked treat makes a delightful snack or dessert. Smearing your hands with ghee while rolling enhances both texture and aroma—plus, it prevents sticking.

Why This Recipe Works

• Reduces food waste: Utilizes melon seeds that are often discarded, giving them a second life.
• Rich in nutrition: Melon seeds are packed with protein, healthy fats, fiber, and essential minerals.
• Naturally sweet: No added sugars—just dates for gentle, unrefined sweetness.
• Raw and wholesome: No baking needed, preserving the nutrients in every ingredient.
• Customizable: You can switch the seeds, nuts, or flavors to your liking.

Ingredients (Makes about 20 truffles)

• 1 cup dried melon seeds (cantaloupe, honeydew, bitter melon, dosakai, squash seeds, watermelon seeds, and/or musk melon)
• 2 cups nuts (pecans and/or walnuts)
• 1–2 cups pitted dates (adjust based on sweetness preference)
• 1 tablespoon carob powder (or raw cacao powder)
• Ghee for rolling (optional but recommended)

Ingredient Notes

• Melon Seeds: Rich in zinc, magnesium, and plant-based protein. Use seeds from cantaloupe, dosakai (yellow cucumber), or musk melon.
• Nuts: Walnuts offer omega-3s; pecans bring a buttery sweetness.
• Dates: Choose soft Medjool or deglet noor for easy blending and rich sweetness.
• Carob/Cacao: Carob is caffeine-free with a naturally sweet, earthy flavor. Cacao is bolder and slightly bitter.

Step-by-Step Instructions

1. Dry the Seeds
   After collecting and washing the melon seeds, dry them thoroughly. Store in an airtight container until ready to use.
2. Dehydrate Lightly
   Just before making the truffles, place the seeds in a dehydrator at 160°F (71°C) for about 2 hours to gently crisp them up.

Ingredients, Seeds, Nuts, Dates, Carob powder

Ingredient Notes

• Melon Seeds: Rich in zinc, magnesium, and plant-based protein. Use seeds from cantaloupe, dosakai (yellow cucumber), or musk melon.
• Nuts: Walnuts offer omega-3s; pecans bring a buttery sweetness.
• Dates: Choose soft Medjool or deglet noor for easy blending and rich sweetness.
• Carob/Cacao: Carob is caffeine-free with a naturally sweet, earthy flavor. Cacao is bolder and slightly bitter.

3. Grind the Seeds
Use a high-speed blender (like Vitamix) to blend the dehydrated seeds into a powder.

• • Sift through a fine sieve.
  • Discard or compost the leftover rough seed fiber.

4. Process the Truffle Base
   In a food processor, combine:
5. • 2 cups nuts
   • 1–2 cups pitted dates
   • The sieved seed powder
   • 1 tbsp carob or cacao powder

5. Process for 2–3 minutes until the mixture is sticky and clumps together.

6.  Form Truffles

• • Smear a small amount of ghee on your palms to prevent sticking.
  • Scoop and roll into bite-sized balls.

7. Store
   Keep refrigerated in an airtight container for up to 2 weeks or freeze for longer storage.