CASHEW DATE TRUFFLES
These Cashew Date Truffles make the perfect sweet treat or dessert. Made by combining dates and cashews, coated in shredded coconut and cocoa powder. This is a delicious healthy snack recipe that's gluten-free, paleo and vegan friendly. These little beauties taste like such an indulgent treat.
Equipment
- Food processor
- Measuring cups
- Measuring spoons
Ingredients
- 250 g unsalted raw cashews
- 250 g Medjool Date pitted
- 1/3 cup unsweetened shredded coconut for coating
- 1 tbsp unsweetened cocoa powder for coating
Instructions
- Soak the Medjool dates in boiling water for 10 minutes. Drain the water off.
- Place the cashews in the food processor fitted with "S" blade and pulse 20-30 seconds, until they're almost a crumb like consistency. Add dates and pulse until the mixture becomes thick and sticky, stopping to scrape down sides in between.
- Remove the mixture from the food processor and using your hands, roll into 18-20 bite sized balls, (use wet hands to form the mixture into balls, this will help mitigate against the stickiness).
- Once formed, roll half of the balls in cocoa powder so that they are completely covered, and half in shredded coconut. Place them in an airtight container and chill for at least 1 hour. Then enjoy your tasty treat!
Notes
- Dates: Make sure to use pitted dates, or remove the pits from your dates if they are present. I suggest using Medjool dates.
- It's important to use soft, moist dates in this recipe to bind everything together. If you only have dry dates, you can soak them in boiling water for 10 minutes then drain well before using in the recipe.
- The cashews can be substituted with walnuts, hazelnuts, pecans or almonds if preferred.
- The dates can also be replaced by dried figs or cranberries.
Tried this recipe?Let us know how it was!