Cashew truffles

Tamara West

These easy-to-make truffles will keep you away from the biscuits at 3pm and are wonderful straight from the freezer for added texture and creaminess.

Ingredients

1 cup	Cashew nuts, raw
1 cup	Shredded coconut
1 pinch	Salt
¼ tsp	Vanilla paste
5	Medjool dates, pitted
1 Tbsp	Tahini
1 Tbsp	Water, filtered
1 Tbsp	Maple syrup

Directions

1. Combine cashews, coconut and salt into a food processor and pulse until a fine crumb.
2. Add remaining ingredients and pulse for 2 minutes until combined and sticky.
3. Evenly roll into bite-size balls and store in freezer or fridge.