Paleo Cashew Truffles
Gluten-free, dairy-free, soy-free Paleo cashew truffles are easy to make and will satisfy cravings for magnesium :-)
Calories
Ingredients
- 8 ounces unsweetened chocolate
- 2 Tablespoons coconut oil
- 1/2 cup canned unsweetened coconut milk
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla
- 3/4 cup whole raw cashews
- 1/4 teaspoon coarse sea salt
Instructions
- Chop the chocolate and place in a medium bowl along with coconut oil.
- In a small saucepan bring coconut milk to boiling and pour over chocolate.
- Cover and let stand 5 minutes.
- Stir until melted and add the maple syrup and vanilla.
- Cover and chill 45 minutes or until firm enough to shape.
- Preheat oven to 350.
- Place cashews in a shallow ban 10 minutes or until toasted (not burned), stirring once.
- Set aside 35 whole cashews.
- In a food processor cover and pulse remaining cashews and salt until finely chopped and then transfer to a small bowl.
- Divide the chocolate mixture into 35 portions. For each truffle, place a whole cashew in the center of a chocolate portion and shape into a ball.
- Roll each ball in chopped cashews.
- Store in the fridge and let stand at room temperature 30 minutes before serving.
Notes
TIP:
If the chocolate mixture sticks to your hands, dust them with unsweetened cocoa powder.
Or, use a small spoon to scoop the mixture into the portions and shape around the cashews. Adapted from Paleo Recipes
If the chocolate mixture sticks to your hands, dust them with unsweetened cocoa powder.
Or, use a small spoon to scoop the mixture into the portions and shape around the cashews. Adapted from Paleo Recipes