Raw Coffee Cream Truffles

By TAMMY-6

Ingredients

• Filling:
• 1 1/2 cups raw cashew pieces (soaked)
• 1/4 cup filtered water
• 1/4 cup raw coconut or agave nectar or raw honey
• 1/4 tsp sea salt
• 2 teaspoons vanilla and seeds of half a vanilla bean
• 1 Tbsp coffee extract
• 1/4 cup raw coconut oil (warmed to liquid)
• Chocolate:
• 1/2 cup raw cacao powder
• 1/2 cup raw coconut oil
• 1/4 cup raw coconut nectar or agave nectar
• a pinch of sea salt

Details

Servings 1
Adapted from fragrantvanillacake.blogspot.com

Preparation

Step 1

For the filling, in a food processor, combine the cashews, water, coconut nectar, sea salt, vanilla, and coffee extract and process until smooth. With the processor running, add the coconut oil and process another minute until well incorporated. Pour into a bowl, and place in the freezer until firm, but scoopable. Scoop some of the cream out of the bowl by the heaping Tbspful and form into balls. Place on foil, and once they are all rolled, place back in the freezer to harden.

Meanwhile, make the chocolate. In a bowl, whisk together the cacao powder, coconut oil, coconut nectar, and sea salt until smooth. Allow to set until the mixture cools and thickens slightly.
Dip the filling balls into the chocolate and place on the foil. Once they are all dipped, place them back in the freezer to set completely. Enjoy! Store extra in the freezer.