Chocolate Cashew Truffles

I’ve had an incredible sweet tooth lately.  Oh, who am I trying to kid?  I have an insatiable sweet tooth.  That said, I try to make my desserts ones I can feel good about, and raw-ish treats allow me to do just that.  They are always chock full of healthy ingredients like nuts and fruits.  Those gorgeous looking raw-ish truffles up there?  I had those for breakfast yesterday.  I tend to eat my raw desserts in the morning, utilizing all the energy I get from them to power through my mornings.  I love the feeling of eating some tasty and healthy!

Here’s what I did:

Using a food processor (or high speed blender) blend 1 cup of raw unsalted cashews into fine pieces.  Add 1/2 teaspoon sea salt, one (1) tablespoon of pure maple syrup, one (1) teaspoon of cinnamon, a dash of nutmeg (or cloves) and mix well.  Next, I added a teaspoon of non-dairy chocolate chips (you can substitute one (1) teaspoon of cocoa powder if you have it- I didn’t) and mix until the chips are fully combined.  Add dashes of filtered water- just enough to smooth out the cashew mixture (beware not to add too much or you won’t be able to make the truffles).  The result should be a thick paste.

Put the paste in the refrigerator for about an hour or until firm.  To assemble the truffles, roll a teaspoon size amount of paste into a ball- then toss in unsweetened finely grated coconut flakes.  I put mine back in the refrigerator to firm up a bit again for about…well, as long as I could take it.  Then I promptly ate them all.  These creamy truffles have a light chocolate taste on the inside and a lovely crunchy coconut flavor on the outside.  Yum!

[happy sigh]