These easy-to-make truffles will keep you away from the biscuits at 3pm and are wonderful straight from the freezer for added texture and creaminess.
|1 cup||Cashew nuts, raw|
|1 cup||Shredded coconut|
|¼ tsp||Vanilla paste|
|5||Medjool dates, pitted|
|1 Tbsp||Water, filtered|
|1 Tbsp||Maple syrup|
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- Combine cashews, coconut and salt into a food processor and pulse until a fine crumb.
- Add remaining ingredients and pulse for 2 minutes until combined and sticky.
- Evenly roll into bite-size balls and store in freezer or fridge.