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!
Questions and Reviews
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!! 🙂
Ooh la la, these look so sweet and yummy! You are so creative lady! xo
love!! these are too cute
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. 😀
no recipe card?
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?
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.
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 ?
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?
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,