I have been more than slightly obsessed with cashews lately… I have been making savory cashew creams, full blown “cheesecake” with cashews cleverly disguised as cream cheese in the filling, and now these dreamy little truffles! Last weekend when Eliza had a friend over to spend the night the girls wanted a special treat to nibble on while they were hanging out and listening to music so we whipped up these little bite size truffles in a jiffy. The girls loved it when I dipped the frozen “cheesecake” into the chocolate and they really thought the lime zest on top was a fancy touch. I was equally excited about using the cake pop pan that was gifted to me before we went gluten free that has been leading a lonely life in the cupboard. Of course if you don’t have one of these fancy little pans you can simply scoop the filling into rounded tablespoonful’s and drop them onto a sheet pan. They won’t be perfectly round, but they will still taste great!
On a side note, I am really blessed to have a great group of talented friends that surround me. I was so excited to receive a care package from my friend Amber the other day with the cutest little jars and serving board for my photo shoots that she made herself! See that first image up there with the cute little board? Yep, that’s the one. She always has fun ideas and cool DIY projects that she is working on and I feel so fortunate that she shared some of her newest projects with me.
Have a great weekend Beard and Bonnet friends! Stay safe over Labor Day and enjoy yourself.Print
Delectable little truffles filled with key lime “cheesecake” in a dark chocolate shell.
For the filling
- 1 1/2 cups raw cashews, soaked for 2–4 hours
- 1/4 cup coconut oil
- 1/4 cup raw local honey
- 1/4 cup key lime juice
- 1 Tbsp. key lime zest
- 1/4 tsp. salt
- Coconut oil baking spray
For the coating
- 1 14 oz. bag gluten-free dark chocolate flavored candy wafers, melted according to instructions on package
- 1 Tbsp. key lime zest
- Combine all of the ingredients for the filling in a food processor fitted with the S blade. Process until completely smooth, stopping to scrape sides once or twice. This can take anywhere from 2-5 minutes depending on your food processor.
- Spray the wells of a cake pop pan with coconut oil and scoop 1 tablespoon of the filling into each well. Place the lid to the pan on top and place in freezer for at least 4 hours or until frozen solid.
- Use a spoon to gently release the frozen filling from the wells then dip and roll each truffle in the chocolate until completely coated. Place on a parchment paper lined baking sheet and sprinkle lime zest over each truffle before the chocolate hardens. Once dipped in chocolate you can store these bite size beauties in the fridge.
- You can use regular limes and lime zest in place of the key lime juice and zest if you cannot find them.