how to make

Chocolate and Coconut Cashew Truffles

by

quick
dairyfree
glutenfree
vegan
lowfat
lowcarbs

STEP 1

Soak the cashew nuts in water for at least 5 hours or overnight until they are soft.

STEP 2

Drain and transfer the cashews into a blender bowl. Add water, ground oat, maple syrup, chopped brazil nuts, cacao nibs, cinnamon, ginger, and vanilla.

STEP 3

Blitz until the ingredients are well incorporated and you have a sticky dough.

STEP 4

Roll the mixture in the palm of your hands into bite-sized balls.

STEP 5

Put cocoa powder in a plastic seal bag, drop in one oatmeal ball and shake thoroughly coated. Repeat for half of the prepared truffles.

STEP 6

Brush the remaining half of truffles with a thin layer of honey, drop them in a seal bag filled with coconut flakes and shake well.

STEP 7

Refrigerate these healthy energy bites before serving and keep them in an airtight container for up to 1 week.

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