These Cashew-Coconut truffles are totally, nuttily, awesome. They contain just 5 main ingredients and are full of healthy fats and protein. A great alternative to heavily processed (and over-priced) Valentine’s chocolate, you can whip up a batch in just 30 minutes. And then eat them in about 5.
So if you read my post on Valentine’s date ideas, you may have got the idea that I don’t really go in for a big, OTT Valentine’s day. You’d have been completely correct, of course, and you’d be equally correct in thinking that gifts for this occasion aren’t really my thing either.
Since Tom and I are trying to be good at the moment – health and money wise – we both decided against the whole flowers/gifts/chocolates thing this year! However, I do think that it doesn’t always do to be so cynical about things – which is why I’m sharing this recipe.
I spent just 30 minutes (including 20 minutes refrigeration time!) whipping up these Cashew-Coconut balls of nutty goodness. They’re a present for both Tom and myself, to replace the whole chocolate/candy malarkey.
Completely raw and natural sugars (aside from the optional chocolate topping) these make an ideal, cute valentine’s gift for anyone who is still valiantly clinging on to those new year’s resolutions.
You can pop them in a box and tie them up with a ribbon if it please you. Or you can do what we did and eat them straight from the tray!
Makes 8-12 Truffles, Size Dependent
- 4 Tablespoons Cashew Butter
- 2 Tablespoons Ground Flaxseed
- 4 Tablespoons Ground Almonds
- 3 Tablespoons Desiccated Coconut
- 1 quick squeeze of honey
- 1 Tablespoon Desiccated Coconut
- 50g Dark Chocolate (optional)
Possibly the easiest recipe I’ve ever shared.
Simply mix all the ingredients (apart from the chocolate and the extra desiccated coconut) in a mixing bowl until well combined.
Leave to refrigerated for 20 minutes.
Melt the chocolate in a pan and pour the extra coconut into a bowl.
After the 20 minutes is up, shape the cashew-coconut mixture into small balls, before dipping them in the chocolate and rolling them in coconut.
Leave to chill in the fridge until you can’t resist any longer.