how to make
Chocolate and Coconut Cashew Truffles
Soak the cashew nuts in water for at least 5 hours or overnight until they are soft. Drain and transfer the cashews into a blender bowl. Add water, ground oat, maple syrup, chopped brazil nuts, cacao nibs, cinnamon, ginger, and vanilla. Blitz until the ingredients are well incorporated and you have a sticky dough. Roll the mixture in the palm of your hands into bite-sized balls. Put cocoa powder in a plastic seal bag, drop in one oatmeal ball and shake thoroughly coated. Repeat for half of the prepared truffles. 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. Get It! Refrigerate these healthy energy bites before serving and keep them in an airtight container for up to 1 week.