I know Valentine’s Day is all about chocolate and flowers, but in case you’re in the mood for something a little different…
…how about some homemade raw Cheesecake Truffles?
Because everything tastes better when shaped into bite-sized little nuggets. 
–
Raw Cheesecake Truffles
makes about 20adapted from my Raw Swirled Cheesecake Bars
Ingredients:
Cheesecake filling:
1 cup raw cashews
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons honey
2 dates, pitted (or sub with extra honey)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
2 Tablespoons coconut oil, meltedCrust for rolling:
1/2 cup raw walnuts
pinch sea saltDirections:
In a high-speed blender, like my Vitamix, combine all of the cheesecake filling ingredients and blend until smooth and creamy.
If you don’t have a powerful blender, I recommend using a food processor and processing the cashews first (which may take up to 10 minutes to create a creamy cashew butter), then blending together the rest of the ingredients. The result should be a smooth, creamy cheesecake pudding!
Do your best not to eat it all immediately with a spoon. Or with your finger.
Transfer the pudding to a bowl, then allow to set in the freezer for 3 hours.
After freezing, your pudding should be scoop-able! Using a cookie scoop, shape the batter into tablespoon-sized cheesecake balls, then transfer to a plate lined with parchment paper and return the balls to the freezer for a few minutes while you prepare your “crust.”
To make the crust, simply pulse the walnuts with a pinch of salt in a mini food processor until crumbly.
Roll each cheesecake truffle in the ground walnuts for a “graham cracker crust” effect!
Then return to the parchment paper-lined plate, and allow to set in the freezer until firm. I prefer them after an entire night in the freezer, but I’m often too impatient to wait that long… so a couple more hours will do.
Serve immediately from the freezer, and enjoy!
©Detoxinista.com
However you spend your Valentine’s Day, I hope it’s a good one!
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I can wait to try it, we have walnuts in garden so they are wild:-)
How many can you eat to keep you still kind of detox friendly day?:-)
It depends on how the rest of your day looks– but I enjoyed four of these truffles shortly after a green salad for lunch, and felt perfectly good.
Such a creative recipe!
These are so cute Megan! I love the pink box you’ve got in that last photo too. Happy Valentine’s Day!
What a “sweet” idea!!
love!! these are too cute
Ooh la la, these look so sweet and yummy! You are so creative lady! xo
Oh wow, YUM. I think I’d just eat it out of the bowl with a spoon, though!
I totally did that– it makes an AMAZING pudding. Especially sprinkled with some of the walnut crumbles on top!
sooo cute! and look so delicious!
I made these for my honey (ok, and myself!) today…and instead of the nut crunch, I dipped ‘em in melted chocolate. What a treat!! Thanks again Megan
Mmmm… that sounds fabulous.