Chocolate Cheesecake Truffles

These dairy free cheesecake truffles are made with cashews, which makes them rich and delicious, without being sickly sweet. So if you have a chocolate craving, you should definitely make these, they're chocolate PERFECTION! 

INSTRUCTIONS:
Cheesecake Truffle Filling:
• 2 cups cashews
• 2 bs honey
• 1/8 tsp salt

Everything else:
• 1/2 cup dark chocolate, melted
• 1/2 tsp salt

INSTRUCTIONS:
1. Soak the cashews in water for at least 2 hours, or overnight.
2. Line a baking sheet with parchment paper, then side aside.
3. Drain the cashews and place in a blender or food process with the honey and salt.
4. Process until smooth, sweetening to taste.
5. Roll the filling into small balls and place on the prepared pan.
6. Freeze for 30 minutes.
7. Meanwhile, melt the chocolate for the coating, and allow the chocolate to cool to room temperature.
8. Dip the cheesecake balls in the melted chocolate and return to the pan.
9. Sprinkle with sea salt, if desired, and chill until serving.
10. Store in the refrigerator.

If you liked this recipe, check out all 45+ gluten-free recipes from my brand new recipe collections:

small-edition-collections-3d P.S. These DON'T taste like cardboard 😉

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