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

Cashew Truffles | Vegan, Gluten-Free

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.

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Prep Time:15 minutes mins

Cook Time:5 minutes mins

Total Time:20 minutes mins

Course: Snack

Cuisine: European

Servings: 20

Calories: 95kcal

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

• 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.
• 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!
• 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.
• In a food processor, put the soaked cashews, the dates and almond butter, and pulse until smooth.
• Add the melted chocolate mixture with the cashew mixture, and pulse until totally mixed and smooth.
• 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.
• Place on a plate, and continue doing this until done, then put the plate in the fridge for at least 45 minutes to harden.
• Once completely cooled, remove the truffles from the plate and store in an airtight container, in the fridge, for up to 3 weeks.