These truffles are chocolatly on the outside and creamy on the inside. The cashew butter and oats give this truffle the perfect texture. Low sugar and vegan. This desert is as healthy as they come!
Make the Chocolate Filling Over a double boiler melt cocoa butter. Once melted turn off the heat. While Whisking add in the cocoa powder and powdered sugar.
Make The Cashew Center
In a food processor combine oats, flaxseed, maple syrup, and cashew butter. Grind on the highest setting until one large ball of dough forms.
Using a Tablespoon measure out 18 segments of dough. Roll each tablespoon of dough into a ball with your palms. Place on a parchment lined baking sheet.
Using a Tablespoon measure out 18 segments of dough. Roll each tablespoon of dough into a ball with your palms. Place on a parchment lined baking sheet.
Coat The Truffles
Remove the chocolate from the fridge. Roll the balls in the chocolate coating and place them back on the baking sheet. Allow to set in the fridge for 10 minutes. Enjoy!
My message is that one does not have to live like a monk to be healthy but just needs to make simple changes that have impact in the way they are eating.
Maren Epstein, founder of Eatingworks.
For more gluten-free recipes click the link below !