Raspberry Chocolate Truffles (Print Version)

# Ingredients:

01 - 2 cups raw cashews or cashew pieces.
02 - Pinch sea salt.
03 - 1 1/2 cups pitted dates.
04 - 1/2 cup cashew milk.
05 - 1 cup unsweetened cocoa powder.
06 - 8-10 oz dark chocolate (72%) or semi-sweet, chopped.
07 - 1-2 tablespoons freeze dried raspberries.

# Instructions:

01 - Line baking sheet with parchment. Soak dates in boiling water until soft, then drain.
02 - Process cashews to fine crumbs. Add salt, dates, milk, and cocoa powder - blend until combined.
03 - Roll mixture into 1-inch balls, place on parchment. Refrigerate 1 hour.
04 - Crush freeze dried raspberries into powder in sealed bag.
05 - Melt chocolate in double boiler. Dip truffles using fork, let excess drip off.
06 - Return dipped truffles to parchment, immediately dust with raspberry powder.
07 - Let set at room temperature if cool, or refrigerate.

# Notes:

01 - Can freeze uncoated truffles up to 1 month.
02 - Serve at room temperature for best texture.
03 - Keeps 5 days in sealed container.

Back