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