Salted Cashew Coconut Truffles
 
 
Created by:
Serves: 16 (1 truffle each)
Ingredients
  • 6 medjool dates, pitted
  • 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
  1. 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.
  2. 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.)
  3. Add cashew butter, vanilla, and sea salt and pulse several times, then blend for a few seconds.
  4. Add ¾ cups shredded coconut last and pulse to incorporate, then blend for a few seconds until mixture binds together.
  5. Scoop mixture into a bowl, then form into small round balls. I made 16 truffles out of my mixture.
  6. I dipped a few of the truffles in ¼ cup of extra toasted coconut before freezing, which is optional.
  7. Place on a parchment-lined plate or baking sheet and freeze for 10 minutes.
  8. 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.
  9. Freeze truffles again, uncovered for about 10 minutes, then transfer to a covered container.
  10. 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/