Vegan Chocolate Truffles with Cashew Butter Filling
These truffles are chocolatly on the outside and rich and creamy on the inside. The cashew butter and oats give this truffle the perfect chewy and creamy texture. Low on sugar and raw vegan. This desert is as healthy as they come!
Over a double boiler melt cocoa butter. Once melted turn off the heat. While Whisking add in the cocoa powder and powdered sugar. Whisk mixture until its velvety smooth. Set in the fridge while you make the balls.
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.
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!
Notes
These Truffles are best stored in the fridge. They will last up to 10 daysTruffles will freeze for up to 3 months in an airtight container