Cashew Coconut Truffles

I am back from our week-long ski vacation in Val d’Isere, and boy do these frosty Cashew Coconut Truffles remind me of all that snow! I seriously felt like such a Canadian again; taking on the treacherous outdoors in down-filled parkas, heavy mitts, and thick scarves wrapped all the way up to my eyeballs! I had forgotten how long the process of getting ready to go outside takes. Adding another 10 minutes to my morning regiment at least! But the extra effort was worth it given all that snow! Each morning I’d wake up to what looked like a real-life snow globe having just been shaken. Making it almost impossible to see anything two feet in front of me. Staring out the window I would try  to locate where the ski hill ended and the sky started; before giving up and reverting back to my freshly brewed coffee and it’s safe and warm promise.

And if you’re surprised I didn’t break or injure anything on the ski hills let me tell you…so am I! Perhaps it’s because I took caution by only skiing green and blue hills all week, but still…it’s a miracle I came home scratch free. Nothing but sore legs from the one red run I tried during a boost of confidence on my last day – which, might I add, took 30 minutes to complete because my confidence evaporated as quickly as my foggy breath.

But apart from this minor mishap the ski trip was a definite success – and I am proud to say that I concurred those French Alps like a pro (the green and blue hills that is). And now I can add Val d’Isere as number two on the list of places I’ve skied. Number one being Collingwod, Ontario. (Two extremes I know, but no use in wasting time right?). And now that I fall into the category of pro skier(both bestowed and granted by yours truly) I am longing to be back on the fresh powder. Or better yet, staring out the window of the ski lodge, coffee in hand, with one of these frosted Cashew Coconut Truffles and that blowy snowy view! My favourite way to enjoy these truffle balls was as a reward after a hard days work – a 4 p.m. indulgence to celebration that I had conquered yet another day with no broken bones.

But whether it’s a protein boost before hitting the white-tipped mountains, a sweet fix for that 4 o’clock sweet craving, or as an after dinner dessert – these cashew coconut truffles make the perfect sweet treat. Combining dates, coconut flakes, cashews, almond pulp, almond butter, honey and matcha. They are an all-natural, simple and sweet treat to pop and go. And although I had to say goodbye to those pretty white-capped mountains, these truffles are sure to stay! And I’ll take peace in knowing that each frosted bliss balls doesn’t come with the risk of broken bones,  frost bite, or scary red runs. In the comfort of my own home they can be enjoyed just the same. 🙂


Print Recipe
Cashew Coconut Truffles
But whether it's a protein boost before hitting the white-tipped mountains, a sweet fix for that 4 o'clock sweet craving, or as an after dinner dessert - these cashew coconut truffles make the perfect sweet treat. Combining dates, coconut flakes, cashews, almond pulp, almond butter, honey and matcha. They are an all-natural, simple and sweet treat to pop and go.
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Prep Time 20 minutes
Cook Time 0 minutes
Servings
18 balls
Ingredients
  • 2 tbsp coconut oil plus more for rolling
  • 2 tbsp honey
  • 8 medjool dates pits removed
  • 1/4 cup coconut flakes
  • 1/2 cup raw cashews
  • 1/2 cup almond pulp or ground almonds, leftover from making homemade almond milk
  • 2 tbsp cashew butter or almond butter
  • 1 tsp matcha powder optional
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup more coconut flakes for rolling plus more if desired (optional)
Prep Time 20 minutes
Cook Time 0 minutes
Servings
18 balls
Ingredients
  • 2 tbsp coconut oil plus more for rolling
  • 2 tbsp honey
  • 8 medjool dates pits removed
  • 1/4 cup coconut flakes
  • 1/2 cup raw cashews
  • 1/2 cup almond pulp or ground almonds, leftover from making homemade almond milk
  • 2 tbsp cashew butter or almond butter
  • 1 tsp matcha powder optional
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup more coconut flakes for rolling plus more if desired (optional)
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Instructions
  1. In a saucepan add 2 tbsp coconut oil and honey. Bring to medium-high heat and stir until melted and combined.
  2. In a food processor add dates, 1/4 cup coconut flakes, cashews, almond pulp, cashew butter, matcha, cinnamon and salt. Pulse to combine. Then add melted coconut oil and honey mixture. Blend until combined and dough-like in texture.
  3. Lather palms with a bit of coconut oil and roll the dough into bite sized balls, approx. 2 inches in diameter. (The coconut oil will stop your hands from sticking to the dough, apply more as needed).
  4. Place truffle balls on parchment paper and continue process until you've used up all the dough. Add 1/3 cup coconut flakes to a plate and spread evenly. Roll each truffle ball in coconut flakes to cover. Continue process until all truffles are coated in coconut flakes.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – RAW

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