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Deep Chocolate Figgy Cashew Truffles

  • 6.5 oz dates
  • 2 oz figs, dried
  • 1/2 tbsp prepared espresso
  • 1/4 cup quality cocoa powder
  • 3 oz cashews
  • pinch salt
  • 2/3 cup vegan dark chocolate chips
  • 1 tbsp coconut oil
  • Toppers such as non-perils, course sugar, additional cashews etc.

Process the dates, figs and espresso until a very smooth paste is formed. Add the cocoa powder and salt, process in. Add the cashews and pulse in until they’re the desired size.

With water-moistened hands, roll 20- 22 small truffles.

In a ceramic bowl, add the chocolate chips and coconut oil. Microwave it for 20 seconds at a time, stirring in between until just melted.

Dip each into the chocolate:

  • drop into bowl with spoon
  • roll in chocolate, then transfer to fork
  • tap the fork on edge of the bowl, forcing the excess chocolate to drip off
  • transfer to waxed paper or small candy cups
  • If the chocolate gets too thick, remove all utensils and heat for 15-20 more seconds.

Top each truffle with optional toppings and let cool and harden before enjoying!

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