Raw Vegan Raspberry Truffles
Serves
24
Total Time
2hrs 35mins
Calories
136
These raw vegan truffles have a creamy cashew raspberry filling and a luscious chocolate coating. Store in the fridge or freezer, let thaw before serving. (Raw Vegan, Gluten-Free)
- Cashew nuts200 g
- Water60 g
- Agave syrup160 g
- Sea salt1 pinch
- Vanilla bean seeds1
- Coconut oil165 gmelted
- Raspberries200 g
- Cocoa powder45 g
- Sea salt¼ teaspoon
Ingredients
- 1. Add cashew nuts to a clean medium bowl
- 2. Soak with water - 1 hr
- 3. Drain with sieve
- 4. Add water, agave syrup, sea salt and vanilla bean seeds to the nuts
- 5. Blend until smooth
- 6. Add coconut oil to a clean small bowl
- 7. Transfer content of small bowl to nuts slowly while mixing
- 8. Add raspberries to a clean small bowl
- 9. Transfer fruit to nuts
- 10. Blend until smooth
- 11. Place in freezer until firm - 30 min
- 12. Line a clean baking sheet with waxed paper
- 13. Scoop nuts onto baking sheet
- 14. Freeze until firm - approx 45 min
- 15. Add cocoa powder, coconut oil, agave syrup and sea salt to a clean medium bowl
- 16. Whisk until smooth
- 17. Dip balls into chocolate mixture one by one
- 18. Chill baking sheet in fridge until set
Method
Make this recipe in the Fresco Recipes App
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