…how about some homemade raw Cheesecake Truffles? Because everything tastes better when shaped into bite-sized little nuggets. 😉 — However you spend your Valentine’s Day, I hope it’s a good one! adapted 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, melted Crust for rolling: 1/2 cup raw walnuts pinch sea salt Directions: 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
