Cashew Truffles
Indulge your sweet tooth with these decadent Cashew Truffles, a no-bake treat that's as wholesome as it is delicious! Made with the natural sweetness of Medjool dates, nutty roasted cashews, and a hint of vanilla, these bite-sized delights are coated in rich, velvety dark chocolate for the ultimate dessert experience. A touch of sea salt enhances every flavor, while optional toppings like chopped cashews or shredded coconut add a satisfying crunch and visual flair. Perfect for gifting, snack platters, or as a guilt-free treat, these truffles are quick to make, requiring just 20 minutes of prep time. Whether you're following a dairy-free or plant-based diet, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup Roasted cashews
- 1 cup Desiccated coconut
- 12 pieces Medjool dates (pitted)
- 2 tablespoons Maple syrup
- 2 tablespoons Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 6 ounces Dark chocolate (chopped)
- 0.5 teaspoon Sea salt
- Optional toppings (e.g., chopped cashews, shredded coconut)
Instructions
In a food processor, add the roasted cashews and desiccated coconut. Pulse until a coarse, sand-like texture forms, taking care not to over-process into nut butter.
Add the pitted Medjool dates, maple syrup, melted coconut oil, vanilla extract, and sea salt to the food processor. Blend until the mixture comes together into a sticky dough. If the mixture is too dry, add a teaspoon of water at a time and process until desired consistency is reached.
Using clean hands, scoop out approximately one tablespoon of the mixture and roll it into a smooth ball. Repeat until all the mixture is used, placing the formed balls on a parchment-lined baking sheet.
Freeze the cashew truffles for 15 minutes to firm them up.
While the truffles are chilling, melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method), or microwave in 30-second intervals, stirring each time, until fully melted and smooth.
Remove the truffles from the freezer and use a fork or toothpick to dip each truffle into the melted chocolate, ensuring it's fully coated. Let the excess chocolate drip off before placing the truffle back on the parchment-lined sheet.
If desired, sprinkle the truffles with optional toppings like chopped cashews or shredded coconut while the chocolate is still wet.
Allow the chocolate coating to set at room temperature or speed up the process by placing the truffles in the refrigerator for 10-15 minutes.
Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 17.5 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
