raw truffles

Soon it will be December again. Hard to believe, since it’s still warm outside.
every year I love the season. It’s correlated to so many beautiful things:

The smell of freshly baked cookies. The first snow. Christmas carols (can’t wait for Michael Bublé and Frank Sinatra all day long). Wrapping gifts. Scented candles. Sweater weather. The lights in the city (& on the balcony). Favourite christmas ish movies: Pipi Langstrumpf, the family stone, Michel von Lönneberga. And at the end of it: the feast, amongst our beloved ones.

I love to start celebrating and baking already in November. Currently trying all kinds of raw treats (sugar free). here’s a great recipe for raw truffles, which will be a great hostess gift or placing card when hosting.

Apricot Cashew Truffles
(makes 24 pieces)

+ 1/2 cup dried apricots (soaked in water for at least 30’)
+ 1 cup roasted cashews
+ 1 table spoon coconut oil
+ 1 table spoon lemon juice
+ 1-2 table spoons maple syrup
+ 1/2 cup coconut flakes
+ 1 pinch of salt
+ peel of a lemon
(optional: vanilla extract for marzipan flavor)

unsweetened cocoa powder, roasted almonds

Start with soaking the apricots in water. This will make it way easier when it comes to purée.
Roast the cashews in the oven for approximately 10’. Turn ones in a while, cashews do get burnt very easily. Let cool.
Add the cashews, coconut oil, lemon juice and maple syrup to your blender. Blend till smooth. Add the lemon peel, apricots (I recommend adding little by little), coconut flake and salt. Now blend again till you reach a smooth consistency. You can always add a drizzle of water.

For my recipes I mostly use nuts & coconut oil from: Pakka because I love that they care about the people behind nuts.