Delectable little truffles filled with key lime "cheesecake" in a dark chocolate shell.
Author:Beard + Bonnet
Yield:12 1x
Ingredients
Scale
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
Topping
1 Tbsp. key lime zest
Instructions
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.
Notes
You can use regular limes and lime zest in place of the key lime juice and zest if you cannot find them.
