Paleo Cashew Butter Truffles

The soft cashew butter center is a great way to get good fat and protein in a sweet and easily digested manner. Slightly sweetened with dates and chocolate, these little bites are a great afternoon snack!

Cashew Butter Center

•  2 cups cashews

•  1/2 cup almonds

•  1/2 cup brazil nuts, walnuts, or pecans

•  12-15 dates, pitted*

•  2 tbsp coconut oil

•  1 1/2 tsp cinnamon

•  1/2 tsp sea salt, finely ground

{finely shredded coconut, unsweetened}

Chocolate Glaze

•  4 tbsp cacao powder

•  4 tbsp coconut oil

•  2 tbsp maple syrup or raw honey

Directions For Paleo Cashew Butter Truffles

•  Before you begin, line a baking sheet with parchment paper and place in the freezer.

•  Soak cashews, almonds, dates, and salt in water for 2 hours.

•  Drain and pat nuts and dates dry to remove any excess moisture.

•  Add in coconut oil and cinnamon.

•  Using a food processor or immersion blender puree until a smooth yet thick mixture forms.

•  Chill in the refrigerator for 30 minutes—this makes forming the balls a lot easier.

•  Make the chocolate glaze by whisking together all ingredients.

•  Using a cookie scoop, scoop cashew butter mixture into small balls continuing to form with your hands.

•  Dip cashew centers in chocolate glaze and place on a frozen cookie sheet to allow the chocolate to harden.  Sprinkle with shredded coconut.

•  Place the truffles in the refrigerator for 30 minutes to set up before enjoying!

*I used deglet dates which are smaller than Medjool dates.  If you are using a larger sized date just use a lesser quantity.

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