Key Lime "Cheesecake" Truffles

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


  1. 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.
  2. 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.
  3. 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.
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