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These delightful truffles have the rich chocolate taste of raw cacao and the texture of raw cashews, rather than the sometimes less-desirable fats found in some Easter eggs.

Raw Cacao Easter Truffles

1 cup raw cashews
¼ cup raw cacao, plus extra for coating
¼ cup pure maple syrup
½ teaspoon vanilla bean paste (or 1 teaspoon vanilla essence)
½ teaspoon mixed spices (or more to your liking)

In a food processor, roughly chop cashews.

Add maple syrup, raw cacao, mixed spice and vanilla.

Process until smooth and the mixture clumps together.

Place extra cacao in a small bowl.

Roll teaspoons of truffle mixture into balls, then roll balls in the cacao powder to coat.

Store in fridge.

Credit to our good friends at jeanhailes and slightly modified by our team of nutritionist at www.ahealthyview.com

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