February 26, 2014

RAW, VEGAN CAROB TRUFFLES


I made these truffles last night, and let me tell ya!, they turned out so so yummy;)

2 dl (4/5 cup) Cashew nuts
12 Dates
2 tablespoons Carob powder
1 tablespoon Coconut oil
1 tablespoon Almond milk
a dash of Pink Himalayan salt
a dash of Cinnamon 
Carob powder mixed with a little bit of cinnamon for coating. Or dried shredded coconut for coating.

Blend the nuts to a fine flour in a food processor. 
Add the dates, carob powder, coconut oil, almond milk, salt and cinnamon.
Mix until it becomes a smooth paste. 
Roll the mixture onto little balls. 
Roll the balls in carob-cinnamon, or shredded coconut.
Or do like I did and make half the batch with carob, and the other half with coconut;)

I like to let the treats sit for at least an hour in the fridge before serving.

Lasts about a week in the fridge.

Wishing You a wonderful day <3

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