I Love You Truffles
Indulging in self-love this Valentine’s Day with my scrumptious “I Love You Truffles”! Handcrafted with care and loaded with wholesome goodness – cashews, raspberries, maple syrup, coconut cream and rich dark chocolate – these treats are not only delicious but also a better choice than store-bought options! Treating myself to these little bites of joy because self-love is the sweetest love of all!
DIETARY: VEG, DF, GF, EF
ALLERGENS: Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 12
PREP: 20 mins (+6 hours setting)
EQUIPMENT: High-speed blender
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Ingredients
Adjust Servings
| 1 cup (135g) cashews | |
| 2 tbsp (40ml) coconut cream | |
| 2 tbsp (40ml) coconut oil | |
| 2 tbsp (40ml) maple syrup | |
| 1 tsp (5ml) vanilla extract | |
| ½ cup (80g) frozen raspberries |
COATING
| 100g vegan dark chocolate | |
| 1 tbsp (20ml) coconut oil |
Directions
1.
Place cashews into a small bowl and cover with boiling water. Let soak for 2 hours. Drain and rinse.
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2.
Place soaked cashews, coconut cream, coconut oil, maple syrup and vanilla into a high-speed blender and blend on high-speed until smooth and creamy for about 1 minute.
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3.
Add raspberries and blend until smooth.
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4.
Pour mixture into heart moulds and place into the freezer for 3-4 hours.
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5.
Melt chocolate and coconut oil over boiling water.
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6.
Dip each heart into the melted chocolate and place onto a tray lined with baking paper. Place in the freezer until chocolate hardened.
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7.
Enjoy!
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Notes
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months.
Prep tips: Use any moulds of choice for the truffles or if you don’t have moulds at home, refrigerate the mixture for 4 hours or until it has firmed up and roll into balls, then dip into chocolate.
Allergies: For a nut-free version: Swap cashews with sunflower seeds or tahini.
Easy ingredient swaps: Swap raspberries for berries of choice.
Additional boosters: Boost truffles with chia seeds.
