A delectable, raw, no-bake truffle made with simple, wholesome ingredients!
Start by placing the raw cacao butter in a small saucepan and heat on the lowest setting. Keep an eye on it while you start putting the rest of the truffles together, swish it around every once in a while. At this low temperature it won’t burn and should melt completely within 5 minutes or so. Once melted, turn off heat and set aside until ready to use.
Place the goji berries in a small bowl and add about 1/2 cup water, let soak a few minutes and drain. This will help soften them.
Combine the cashews, dates, sweetener, vanilla bean seeds, vanilla extract and salt into your food processor/blender and blend until completely combined and you have a smooth consistency. With equipment turned off, slowly add the melted cacao butter and blend again until combined. Transfer truffle mixture into a small/medium bowl, mix in the goji berries. Place mixture in the refrigerator for about 20-30 min. Scoop out rounded tablespoons full and roll into balls.
Makes about 14.
Roll in shaved cacao butter or shredded coconut. For shaving the cacao bar I used a vegetable peeler and broke up the shaved pieces with my fingers. It flakes nicely like you see in the pictures.
Store in an air tight container on the counter for up to one week, refrigerator for up to three weeks or so, or freeze for much longer storage.
If you like you can use 3/4 cup cashews and 1/2 cup oats. Just be sure to process the oats first creating an oat flour of sorts before adding in the cashews and the rest of the ingredients.