Raw Vanilla Truffles

These are another truffle option for those of you who prefer something decadent, but less chocolatey than my prior post on Raw Chocolate Truffles. If you try the vanilla coating please find a high-quality raw protein powder with a pleasant vanilla flavor that doesn’t leave a strong aftertaste. If you are in a rush, feel free to eat these without a coating. They are addictive either way, and will surely satisfy your sugar craving

Raw Vanilla Truffles

¼ c ground cashews

¼ c ground pecans

Seeds from ¼ vanilla bean

2 tbsp raw honey, or 3 large, very soft medjool dates (texture won’t be as smooth if using dates)

¼ tsp cinnamon

Pinch sea salt

Blend everything in a food processor until a soft sticky dough forms. Roll in 1/2 oz. balls and freeze for at least 20 minutes.

Chocolate Coating:

2 tbsp maple syrup or agave nectar or coconut nectar

¼ c melted coconut oil

Seeds from ¼ -1/2 vanilla bean

1/3 c cacao

Pinch sea salt

Whisk sweetener with oil, salt, and vanilla until emulsified. Sift in cacao, 2 tablespoons at a time until a thick sauce forms. Coat frozen truffles in chocolate sauce and top with chopped almonds/pecans, coconut, orange zest or another topping of your choice. Store in the refrigerator. Spread any leftover chocolate sauce on waxed paper, refrigerate, and chop, to make homemade chocolate pieces.

  Vanilla Coating:

2 tbsp raw honey

¼ c coconut oil

About 3 tbsp raw vegan vanilla protein powder

Seeds from ¼ -1/2 vanilla bean

Whisk sweetener with oil, salt, and vanilla until emulsified. Sift in protein powder, 1 tablespoon at a time until a thick sauce forms. Coat frozen truffles in sauce and top with coconut flakes, citrus zest or another topping of your choice. Store in the refrigerator.