Instructions
The soft cashew butter center is a great way to get good fat and protein in a sweet and easily digested manner. Slightly sweetened with dates and chocolate, these little bites are a great afternoon snack!
Cashew Butter Center
• 2 cups cashews
• 1/2 cup almonds
• 1/2 cup brazil nuts, walnuts, or pecans
• 12-15 dates, pitted*
• 2 tbsp coconut oil
• 1 1/2 tsp cinnamon
• 1/2 tsp sea salt, finely ground
{finely shredded coconut, unsweetened}
Chocolate Glaze
• 4 tbsp cacao powder
• 4 tbsp coconut oil
• 2 tbsp maple syrup or raw honey
Directions For Paleo Cashew Butter Truffles
• Before you begin, line a baking sheet with parchment paper and place in the freezer.
• Soak cashews, almonds, dates, and salt in water for 2 hours.
• Drain and pat nuts and dates dry to remove any excess moisture.
• Add in coconut oil and cinnamon.
• Using a food processor or immersion blender puree until a smooth yet thick mixture forms.
• Chill in the refrigerator for 30 minutes—this makes forming the balls a lot easier.
• Make the chocolate glaze by whisking together all ingredients.
• Using a cookie scoop, scoop cashew butter mixture into small balls continuing to form with your hands.
• Dip cashew centers in chocolate glaze and place on a frozen cookie sheet to allow the chocolate to harden. Sprinkle with shredded coconut.
• Place the truffles in the refrigerator for 30 minutes to set up before enjoying!
*I used deglet dates which are smaller than Medjool dates. If you are using a larger sized date just use a lesser quantity.
