Chocolate Cashew Truffles

RAW FUSION . VEGAN . GLUTEN-FREE

Absolutely scrumptious chocolates for Easter! Make these for yourself or as a gift for a health conscious loved one. They're insanely good.

For me, life without chocolate wouldn't be worth living. And yet, these days, thanks to daily green smoothies and juices and lots of raw, plant based foods, I have a completely different relationship with it.

I have no cravings!

Which makes a walk down the confectionary aisle very easy :)

I still LOVE chocolate, and believe a little of anything that makes you feel good on every level should be part of your life.

These chocolate truffles aren't made using a raw chocolate coating because I wanted to keep them as simple and accessible for everyone as possible, with just a few easy-to-find ingredients.

They're substantial and satiating enough to not want to eat the whole lot in one go, with a nice covering of dark chocolate to give you that satisfying snap when you bit into them.

INGREDIENTS

Truffle Ingredients:

9 soft pitted Medjool Dates

1/2 cup Cashew Butter (or any other smooth nut butter)

2 tbsp Raw Cacao Powder or good quality Cocoa Powder

1 tsp Vanilla Extract

Pinch fine Sea Salt or Himalayan Salt

Coating:

100g bar of Dark Chocolate (70%)

METHOD

1. In a food processor grind all the truffle ingredients together until they're well combined and stick together when pressed between your fingers.

2. Use a spoon to scoop out the mixture and roll into balls between your palms or on a plate. You should get between 14-16 truffles.

3. Pop the truffles into the fridge for one hour to set.

4. When they're set, break up the chocolate bar and melt in a bowl over a pan of hot (not boiling) water.

5. Use a teaspoon and fork to roll each truffle in the chocolate to thoroughly coat it, letting any excess drip off by holding it on the fork for a couple of seconds.

Transfer to a flat sheet lined with greaseproof paper.

6. Put the truffles back in the fridge to set (this takes about half an hour), before carefully peeling them off the paper.

NOTE

Store the truffles, covered, in the fridge for up to 2 weeks, or the freezer for one month.