Paleo Strawberry Cashew Truffles
 
 
Author:
Serves: 12 each
Ingredients
Paleo and Vegan Chocolate (you can make your own or alternatively, just use 70%+ dark chocolate and skip the first section of directions)
  • Coconut Oil 1 cup (157 g)
  • Raw Cacao Powder .25 cup (60 g)
  • Maple Syrup .25 cup (85 g)
  • Sea Salt ⅛ TSP
Paleo Strawberry Cashew Truffles
  • Prepared Paleo and Vegan Chocolate or Dark Chocolate 1 cup (150 g)
  • Raw Cashews .5 cup (75 g)
  • Unsweetened Shredded/Desiccated Coconut .25 cup (20 g)
  • Freeze Dried or Dehydrated Strawberries .25 cup (8 g)
  • Coconut Oil, Solid 1 TBSP
Instructions
Paleo and Vegan Chocolate
  1. In a small saucepan over low to medium heat, melt the coconut oil.
  2. Then stir the remaining ingredients into the melted coconut oil until completely smooth.
  3. Pour the mixture on a baking sheet lined with parchment paper and refrigerate until chilled (about 1 hour).
  4. Chop and use or enjoy plain as desired! Keep refrigerated to maintain solidity.
Paleo Strawberry Cashew Truffles
  1. Soak the cashews in bowl just covered with water for 2 hours.
  2. Drain and rinse the cashews and then place in a food processor or high speed blender along with the coconut, strawberries, and coconut oil blending well to combine and make smooth and creamy and then set aside (if the consistency is overly soft you can add a bit more coconut oil and then place in the fridge to solidify a bit).
  3. Line a baking sheet with parchment paper and then scoop about a tablespoon of the Strawberry Cashew Cream into your hands and roll into small truffle sized balls and placing on baking sheet.
  4. Place in the freezer for about 30 minutes until relatively solid. Meanwhile break the Paleo and Vegan Chocolate/dark chocolate into small pieces and place in a small glass bowl. After then 30 minutes, melt the chocolate using the double boiler method - placing the glass bowl over a small saucepan of water. Bring the water up to heat which will allow for the chocolate to become melted and smooth.
  5. One at a time, drop the strawberry cashew cream truffles into the chocolate and roll around to coat evenly. Use two forks to remove the ball and place back onto the parchment paper.
  6. Once the truffles are coated in chocolate, place the baking sheet back into the freezer for 30 minutes and then enjoy!
You may store these truffles in the refrigerator for a week but I personally love to keep them in the freezer so that they don't get melty and the chocolate is particularly crisp when eating. They will stay good for up to two months in the freezer
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/10/05/keeping-perspective-and-paleo-strawberry-cashew-truffles/