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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. 😉
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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
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!
After freezing, your pudding should be scoop-able! Using a 
Roll each cheesecake truffle in the ground walnuts for a “graham cracker crust” effect!
Serve immediately from the freezer, and enjoy!However you spend your Valentine’s Day, I hope it’s a good one!
I made these yesterday and they were popular at home. I wonder if I could replace one cup of cashew with one cup of white beans.
What items could I sub in place of the zucchini? I’ll go out and get one, just wondering.
If you add a little ground flax to the walnuts, it helps a lot with the bitter flavor of the walnuts. Megan, thank you for all you do,
OMG Megan…I have been going through your sweet recipes lately…looking for holiday treats to make…I’m new to paleo this year…You have soooooo many good looking treats and these top my list of things to try! “Cheesecake” and walnuts…oh yeah…I’ll be making these real soon!
Am I reading the recipe right? No need to soak the cashews?
Hi your recipe is amanzig. the taste is great yet the texture is too moist even when i freeze it and take it out, it melts directly. anything i can do to fix it ?
thank you
These were delicious – thanks for the recipe! I poured the “batter” into heart shaped molds and froze… then popped them out and pushed one side into the walnuts to make a “crust”. Perfect for a nice dinner with friends.
Excited to try these. Is the lemon juice required? Also, do you think that frozen blueberries or cherries would change the consistency of the filling?