Raw Coconut Cashew Truffles

by Jessica Mishra on June 6, 2011

This weekend I was working on my entry into the Hot Raw Chef contest. The contest guidelines require you to use only 5 raw ingredients and prepare a recipe in 5 minutes. I developed a Coconut Cashew Peach Delight, and you will soon be able to watch the video in which I prepare these treats. However, during the recipe creation and filming, I ended up eating so many of these cookies that I got a little tired of them. Thus, I created these truffles by using the batter from the cookies and dipping it in a raw chocolate sauce! Total yumminess ensued! Try these with a cup of lavender tea.

Raw Coconut Cashew Truffles


Coconut Cashew Center:

  • ½ cup raw cashews
  • 5 medjool dates, pitted
  • ½ cup shredded coconut
  • ¼ cup coconut butter
  • ¼ teaspoon ground cardamom

Chocolate Shell:

  • ¼ cup raw cacao powder
  • ¼ cup melted cacao butter
  • 2-3 tablespoons liquid sweetener (maple syrup, agave, coconut nectar)
  • 1 teaspoon vanilla extract

*For a non-raw variation, you can simply melt a nice quality dark chocolate and dip the coconut cashew mixture in this instead.

To make the center, add the cashews to a food processor and blend until they turn into a medium grind flour/meal. Add the dates, shredded coconut, coconut butter, and cardamom to the food processor. Process until the mixture starts to clump together. Form the mixture into balls and allow it to set in the freezer for 20-30 minutes.

To make the chocolate shell, first melt the cacao butter. You can do this in a small pan on low heat. Once the cacao butter is completely melted, add in the sweetener and stir with a whisk. Add the cacao powder and vanilla and stir again until completely combined. Taste to determine if you have reached desired sweetness (this is the best part).

Remove the cashew coconut balls from the freezer and dip each one until completely coated in chocolate. Place on a tray covered in parchment paper. Allow these to set in the refrigerator or freezer. It should not take long for the chocolate to harden. Once it has, dip the truffles in chocolate for a second round. Allow to set in the refrigerator again, then enjoy!

The coconut butter in these truffles gives them a real melt-in-your-mouth quality, and I love the textures of the cashews and coconut mixed with the creaminess of the chocolate. The cardamom gives these truffles a fragrant and spicy taste. Whip some up for your next dinner party or birthday!

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{ 6 comments… read them below or add one }

Tina June 7, 2011 at 5:33 am

>Love the use of cardamon and cashews in this yummy treat. Thanks for posting the recipe for these unique truffles. Buzzed it.


Jessica Mishra June 7, 2011 at 10:21 am

>Hi Tina! Thank you! I am having trouble not eating all of the truffles in my refrigerator. :) I see that you are in Texas, I am originally from Texas! Thanks for following my blog and I look forward to many wonderful treats on your blog as well.


Anonymous June 15, 2011 at 9:40 pm

>This is one of the most delicious deserts I've ever had – and it was so easy to make. Since going dairy and gluten-free, I've been searching for a great unbaked dessert and now I've found it!


Jessica Mishra June 15, 2011 at 10:01 pm

>Thank you! I am so glad you enjoyed them. I will soon be posting the video for my banana ice cream sandwiches which are also dairy and gluten free and raw! :) Thanks for posting!


Amy Griffith December 31, 2012 at 3:27 pm

Making these as a New Years’ Eve treat for friends. YUM!


Beaming with Health January 1, 2013 at 5:15 pm

Awesome! How did they turn out, Amy?


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