Kitchen Flavor Fiesta

CASHEW COCONUT CHOCOLATE TRUFFLES

CASHEW COCONUT CHOCOLATE TRUFFLES
  • 200g / 1+1/2 Cup Raw Cashews
  • 140g / 1+1/2 Cup Unsweetened Medium Shredded Coconut (Desiccated Coconut)
  • Lemon juice to taste (I have added 1 Tablespoon)
  • Zest of 1 large lemon / 1/2 Tablespoon
  • 1/3 cup / 80ml / 5 Tablespoon Maple Syrup or Agave or Coconut Nectar or (Non-vegans can use honey)
  • 1 Tablespoon Melted Coconut Oil
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • Toppings:
  • 1/2 cup Unsweetened Fine Shredded Coconut (Desiccated coconut) to roll the balls
  • 250g Semi-sweet or Dark Chocolate Chips
  • Transfer the cashews to a wide pan and toast for about 2 to 3 minutes while switching between medium and medium-low heat. Once toasted, remove from heat immediately (to prevent it from burning and spread it out on a plate. Allow it to cool down. Melt the coconut oil in the microwave and zest 1 lemon.