Cashew Truffles | Vegan, Gluten-Free, No Added Sugar

I’m always on the lookout for yummy new creations, especially for portable snacks and food to enjoy on-the-go! I quite enjoy making little bites, like the powerballs I made a while ago or the fig & pistachio bliss balls, so I thought I’d make this new batch super decadent by adding melted chocolate! Yum! These nutritious truffles are just PERFECT for dessert or afternoon pick-me-up in school or work lunches (as long as your kids’ school isn’t nut-free).

If you have a full-size food processor, feel free to make a double or triple batch! Once made and cold, keep in an airtight container in the fridge for up to 3 weeks.

Enjoy!

ECP xo

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Cashew Truffles | Vegan, Gluten-Free

Course: Snack

Cuisine: European

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 20

This simple recipe for these cashew truffles will let you feel good about what you eat but still enjoy your treats! Naturally vegan, GF, no added sugar.

Ingredients

• 1/3 cup organic raw almonds soaked for 6-8 hours (overnight or all day is great)
• 1 cup raw cashews soaked for 3-8 hours (overnight or all day is great)
• 4 Medjool dates pit removed
• 50 g semi-sweet baking chocolate gently melted
• 2 Tbsp pure cocoa paste (100% cocoa) - can be replaced with 1 additional square of semi-sweet baking chocolate
• 2 Tbsp pure cocoa butter (can be substituted by 1 Tbsp organic coconut oil)
• 2 Tbsp almond butter

Instructions

1. In a small pot over low heat, melt the baking chocolate, cocoa paste and cocoa butter, stirring often. When completely melted, remove from heat, uncovered, and set aside to cool down a bit.
2. In a medium-size pan over medium heat (no oil), lightly toast the almonds until they start browning slightly, mixing around often. This'll take a few minutes, but keep a constant eye on it because once it starts toasting, it's fast!
3. Using a clean coffee grinder, put the toasted almonds in and pulse several times until you get a coarse texture with small bits of almonds left. Pour into a small bowl and remove the pieces that are too big (it won't stick to the truffle). Set aside.
4. In a food processor, put the soaked cashews, the dates and almond butter, and pulse until smooth.
5. Add the melted chocolate mixture with the cashew mixture, and pulse until totally mixed and smooth.
6. Using a small ice cream scoop or a tablespoon, create small bite-size balls with the chocolate mixture and roll into the ground almond bowl to cover.
7. Place on a plate, and continue doing this until done, then put the plate in the fridge for at least 45 minutes to harden.
8. Once completely cooled, remove the truffles from the plate and store in an airtight container, in the fridge, for up to 3 weeks.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 95kcal | Fat: 6g | Saturated fat: 1g | Sodium: 1mg | Potassium: 118mg | Carbohydrates: 7g | Fiber: 1g | Sugar: 4g | Protein: 2g | Vitamin A: 5% | Calcium: 19% | Iron: 0.8%