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 nuts
200 g (about 1 ½ cups)
- Water
60 g (about ¼ cup)
- Agave syrup
160 g (about ½ cup)
- Sea salt
1 pinch
- Vanilla bean seeds
1 (about 1 g)
- Coconut oil
165 g (about ¾ cup)melted
- Raspberries
200 g (about 1 ¼ cups)
- Cocoa powder
45 g (about ½ cup)
- Sea salt
⅛ 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 Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
