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GINGER CASHEW CHOCOLATE TRUFFLES

 

Quick Fix Vegan
by Robin Robertson

The creamy richness of cashews and the tantalizing bite of ginger team up with dates and cocoa to make decadent and sophisticated truffles. They're an elegant way to finish a meal and are also wonderful served with tea or coffee.
Makes about 24 truffles
 

INGREDIENTS

    • 1 cup chopped pitted dates
    • 1 cup unsalted cashews
    • 1/3 cup cocoa powder, plus more for coating
    • 2 tablespoons crystallized ginger
    • 1 tablespoon cashew butter
     

DIRECTIONS

Soak the dates in warm water until softened, about 10 minutes. Drain well and transfer to a food processor.
Add the cashews, the 1/3 cup cocoa powder, the ginger, and cashew butter. Process until well combined. The mixture will appear crumbly, but try pinching off a little and shaping it into a ball before making any adjustments. If the mixture is too wet, add a bit more cocoa. If too dry, add a little more cashew butter or a teaspoon of water.

Use your hands to roll the mixture into 1-inch balls, then roll them in additional cocoa to coat. Arrange on a plate and refrigerate to firm up. Keep refrigerated until ready to serve.
 

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