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Categories:Viewed: 64 - Published at: 6 years ago
Ingredients
- 1-1/2 cup Raw Cashews
- 2 Tablespoons Ground Flax Seed (I Use A Coffee Grinder To Grind Whole Flax Seeds)
- 10 Soft Medjool Dates, Pitted (if Not Soft, Soak In Water For 15-20 Minutes And Drain)
- 1 cup Raspberry Preserves
- 10 ounces, weight Vegan Chocolate Chips (I Use Enjoy Life Mini Vegan Chocolate Chips- Yum!)
- 2 Tablespoons Coconut Oil, Melted
- Coarse Sea Salt, For Topping
Method
- Line a baking sheet with parchment paper. Add cashews and ground flax seed to the food processor and blend until crumbly. Add dates and blend again until small pieces form into a ball. Add raspberry jam and blend until the mixture forms into a ball (mixture will be sticky). Remove from food processor.
- Form into 1-inch balls and place on the parchment paper. There will be about 24 balls. Place the truffles on the baking sheet in the freezer.
- Meanwhile, in a double boiler, melt chocolate mixed with coconut oil until melted.
- Remove truffles from the freezer and, using tongs, coat each truffle completely in chocolate and place back on the baking sheet. After about a third of them are coated, sprinkle a little sea salt. (Note: I don't wait until all the truffles are coated in chocolate to add the salt because some of them may already be hardened and the sea salt won't stick.) Continue dipping remaining truffles in chocolate and then sprinkle sea salt on top. (You will probably have a little extra chocolate left over for drizzling on ice cream, etc.)
- Place the baking sheet in the fridge for at least 1-2 hours before serving.
- Place in an airtight container and refrigerate. Will last up to 1 week. Makes about 24 truffles.
