Chocolate Raspberry Truffles [Vegan]

Truffles that are so easy to make, you'll want to make them again and again! These sweet date and cashew truffles are mixed with sweet raspberry preserves. Coated in smooth, dark chocolate, and topped with a sprinkle of salt, they're the perfect treat to gift or to keep for yourself.

SERVES : 24                                                                              COOK TIME : 30

INGREDIENTS

• 1 1/2 cups raw cashews
• 2 tablespoons ground flaxseed
• 10 soft Medjool dates, pitted (if not soft, soak in water for 15-20 minutes and drain)
• 1 cup raspberry preserves
• 2 tablespoons coconut oil, melted
• 10 ounces vegan chocolate chips
• Coarse sea salt, for topping

PREPARATION

1. Step 1 : Line a baking sheet with parchment paper. Add the cashews and ground flax seed to the food processor and blend until crumbly. Add the dates and blend again, until the small pieces form into a ball. Add the raspberry jam and blend until the mixture forms into a ball (mixture will be sticky). Remove from food processor.
2. Step 2 : Form into 1-inch balls and place on the parchment paper. There will be about 24 balls. Place the truffles on the baking sheet in the freezer.
3. Step 3 : Meanwhile, in a double boiler, melt the chocolate mixed with the coconut oil, until melted.
4. Step 4 : Remove the truffles from the freezer and using tongs, coat each truffle completely in chocolate and place back on the baking sheet. After about a third of them are coated, sprinkle a little sea salt. Don’t wait until all of the truffles are coated in chocolate to add the salt because some of them may already be hardened and the sea salt won’t stick.
5. Step 5 : Continue dipping the remaining truffles in chocolate and then sprinkle the sea salt on top.
6. Step 6 : Place the baking sheet in the refrigerator for at least 1-2 hours before serving.
7. Step 7 : Place in an airtight container and refrigerate.