Servings: 12
Raw Vegan Raffaello Truffles Recipe- a healthier, quilt-free twist on popular candy. Very easy to make with just six ingredients.
-
1/2
cup
raw cashews
— , quick soaked for 1 hour in hot water, then drained and rinsed with cold water
-
1/3
cup
coconut cream
— (not coconut milk)
-
1/4
cup
maple syrup
-
1/4
cup
melted coconut oil
-
1
cup
finely shredded coconut + more to roll the candy
-
16
raw almonds
— (can use peeled almonds)
-
Place cashews in a food processor and process until finely ground. Transfer to a bowl.
-
Add coconut cream, maple syrup, melted coconut oil and 1 cup shredded coconut. Stir to combine.
-
Refrigerate for 30 minutes until hard.
-
Remove from the fridge and scoop out about 1 tablespoon of the mixture for each truffle.
-
Place an almond in the middle and roll into a ball. Roll into shredded coconut.
-
Place on a parchment paper lined tray and refrigerate for at least 1 hour.
-
Notes:
-
Keep refrigerated. You can skip soaking the cashews, but by soaking them the texture of the candy is smoother and they are easier digested.
Course:
Dessert, Snack
Cuisine:
American
Nutrition Information
Calories: 154, Fat: 12g, Saturated Fat: 8g, Sodium: 21mg, Potassium: 106mg, Carbohydrates: 10g, Sugar: 7g, Protein: 1g, Vitamin C: 0.2%, Calcium: 14%, Iron: 0.7%