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 20
adapted from my Raw Swirled Cheesecake Bars
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, melted
Crust for rolling:
1/2 cup raw walnuts
pinch sea salt
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!
However you spend your Valentine’s Day, I hope it’s a good one!