½ cup creamy cashew butter (Trader Joe's brand is my fave)
¼ teaspoon vanilla extract
¼ teaspoon sea salt
1 cup shredded unsweetened coconut, divided
Optional Toppings:
Extra toasted coconut
½ cup chocolate chips, melted with ½ teaspoon coconut oil
Extra sea salt
Instructions
Soak pitted medjool dates in hot water for 15-20 minutes. While dates are soaking, toast the coconut in a dry skillet for 5-10 minutes on low heat, until golden brown. Remove and set aside.
Drain dates and add to your food processor. Pulse a few times, then blend until it makes a paste. (It's okay if it's not completely smooth.)
Add cashew butter, vanilla, and sea salt and pulse several times, then blend for a few seconds.
Add ¾ cups shredded coconut last and pulse to incorporate, then blend for a few seconds until mixture binds together.
Scoop mixture into a bowl, then form into small round balls. I made 16 truffles out of my mixture.
I dipped a few of the truffles in ¼ cup of extra toasted coconut before freezing, which is optional.
Place on a parchment-lined plate or baking sheet and freeze for 10 minutes.
Prepare chocolate, if using, by melting chocolate chips in the microwave for about 30-40 seconds with ½ teaspoon of coconut oil. Stir until smooth. Dip truffles in chocolate using a spoon to coat them. Sprinkle with sea salt or extra coconut, as you prefer.
Freeze truffles again, uncovered for about 10 minutes, then transfer to a covered container.
Truffles will get really soft at room temp, so store in freezer or refrigerator.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/salted-cashew-coconut-truffles/