Ingredients
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the filling :
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1 cup unsweetened shredded coconut (fresh or frozen)
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½ cup medjool dates, pitted and chopped
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¼ teaspoon ground cayenne pepper (optional)
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1 tablespoon raw cacao powder
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1/3 cup rolled oats (gluten-free if necessary)
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the outside shell:
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2 cups raw cashews, soaked overnight and drained
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2 cups packed fresh baby spinach leaves (about 1 large bunch), stems removed
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Juice of 1 lemon
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Water , enough to cover the cashew mixture
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Salt , to taste
Directions
Subtitle: Budget-Friendly, Fermented, Gluten-Free, Grain-Free, High-Protein, Kid-Friendly, Low-Carb, No-Cook, Oil-Free, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste
Description: These beautiful truffles are packed with exotic African flavors, including cacao powder, cinnamon, cardamom, and dates, making them a perfect vegan dessert for any occasion! They’re also gluten-free, grain-free, oil-free, and low-carb, so you can indulge guilt-free!
Ingredients:
For the filling:
• 1 cup unsweetened shredded coconut (fresh or frozen)
• ½ cup medjool dates, pitted and chopped
• ¼ teaspoon ground cayenne pepper (optional)
• 1 tablespoon raw cacao powder
• 1/3 cup rolled oats (gluten-free if necessary)
For the outside shell:
• 2 cups raw cashews, soaked overnight and drained
• 2 cups packed fresh baby spinach leaves (about 1 large bunch), stems removed
• Juice of 1 lemon
• Water, enough to cover the cashew mixture
• Salt, to taste
Instructions:
1. In a food processor, combine all the filling ingredients and process until well combined and slightly sticky. Set aside.
2. Drain and rinse the soaked cashews thoroughly. Add the drained cashews, water, and salt to a high-powered blender. Blend on high speed for about 5 minutes or until completely smooth and creamy. You may need to stop the blender occasionally to scrape down the sides.
3. Pour the cashew cream into a bowl. Stir in the reserved date mixture from the filling.
4. Preheat your dehydrator to 115°F (46°C). Line two trays with parchment paper.
5. Using a cookie scoop or a spoon, form the cashew cream mixture into balls, about 1 inch (2.5 cm) in diameter. Roll each ball in your hands to help shape and remove any excess cashew mixture. Place the truffle balls onto the prepared dehydrator trays, leaving at least 1/2 inch (1.25 cm) space between each one.
6. Dehydrate for 4-6 hours or until firm but still slightly flexible when pressed. Remove from the dehydrator and let cool completely before handling.
7. Once cool, store these delicious truffles in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Allow them to come to room temperature before serving.
Note: If you don’t have a dehydrator, you can also use the lowest heat setting on your oven (around 140°F/60°C) to dry these truffles. Just keep a close eye on them as they tend to cook faster than in a dehydrator.
Nutrition Facts per Serving (approximate):
Calories: 70kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 180mg | Fiber: 3g | Sugar: 4g | Vitamin A: 20% of the Daily Value (DV) | Calcium: 2% of the DV | Iron: 2% of the DV
Steps
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1
Done
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In a food processor, combine all the filling ingredients and process until well combined and slightly sticky. Set aside. |
|
2
Done
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Drain and rinse the soaked cashews thoroughly. Add the drained cashews, water, and salt to a high-powered blender. Blend on high speed for about 5 minutes or until completely smooth and creamy. You may need to stop the blender occasionally to scrape down the sides. |
|
3
Done
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Pour the cashew cream into a bowl. Stir in the reserved date mixture from the filling. |
|
4
Done
|
Preheat your dehydrator to 115°F (46°C). Line two trays with parchment paper. |
|
5
Done
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Using a cookie scoop or a spoon, form the cashew cream mixture into balls, about 1 inch ( |
|
6
Done
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Dehydrate for 4-6 hours or until firm but still slightly flexible when pressed. Remove from the dehydrator and let cool completely before handling. |
|
7
Done
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Once cool, store these delicious truffles in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Allow them to come to room temperature before serving. Note: If you don't have a dehydrator, you can also use the lowest heat setting on your oven (around 140°F/60°C) to dry these truffles. Just keep a close eye on them as they tend to cook faster than in a dehydrator. Nutrition Facts per Serving (approximate): Calories: 70kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 180mg | Fiber: 3g | Sugar: 4g | Vitamin A: 20% of the Daily Value (DV) | Calcium: 2% of the DV | Iron: 2% of the DV |
