Raw Cheesecake Truffles w/ Raw Chocolate Sauce

Photo: Raw Cheesecake Truffles
Rich, decadent and incredibly easy to make, these truffles make great (almost guilt-free!) treats for any occasion.
Yield
36-40 Truffles
Vegan
Raw
Gluten-Free
Soy-Free
Desserts
Ingredients

Cheesecake Truffles

  • 3 cups cashews, soaked for 1-2 hours
  • 1 cup coconut oil
  • 1 Tablespoon lemon zest
  • ½ cup lemon juice
  • 1-2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ¾ cup maple syrup

Chocolate Sauce

  • 4 Tablespoons liquid coconut oil
  • 3 Tablespoons raw cacao powder
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons water
Instructions
  1. Drain and rinse cashews. Blend all Cheesecake Truffle ingredients together in a food processor or blender until creamy and smooth. Transfer to a bowl and cover. Chill in the freezer for 2-3 hours.
  2. Line a baking sheet with parchment paper.
  3. Scoop out truffles using either a cookie scoop or a spoon and roll into golf ball sized balls with your hands. Evenly space truffles onto prepared baking sheet. The mixture should yield 36-40 pieces. Place baking sheet in refrigerator while you prepare Chocolate Sauce.
  4. Combine Chocolate Sauce ingredients in a bowl and whisk until smooth, adding more maple syrup, vanilla, or water as desired.
  5. Drizzle Chocolate Sauce over truffles and return to refrigerator for at least 30 minutes before serving. Store truffles in an airtight container for 2-3 weeks. Enjoy!