These raw strawberry and cream truffles are a delicious vegan treat. They are covered in creamy vegan white chocolate and taste like fresh strawberries with cashews and coconut butter.
Ingredients: 2 cups fresh strawberries, hulled. 1 cup raw cashews, soaked for 4 hours and drained. 1/4 cup coconut butter, softened. 3-4 tbsp maple syrup. 1 tsp vanilla extract. Pinch of sea salt. 1 cup vegan white chocolate chips, melted. Freeze-dried strawberries, crushed, for garnish.
Instructions: Put the strawberries, cashews that have been soaked, coconut butter, maple syrup, vanilla extract, and sea salt in a food processor. Mix until it's creamy and smooth. Spread the dough out into truffle-sized balls and set them on a baking sheet that has been lined with parchment paper. The truffles should be frozen for about 30 minutes, or until they are hard. After the truffles are hard, dip each one in the melted vegan white chocolate and spread the chocolate out evenly. Put them back on the baking paper. Put some freeze-dried strawberry pieces that have been crushed on top of each truffle before the chocolate sets. Put the truffles back in the freezer for another 15 to 20 minutes to let them set completely. Once the truffles are set, put them in a container that won't let air in and freeze them until you're ready to serve them.
Prep Time: 20 minutes
Cook Time: 0 minutes
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