I (Stacy) can tell you that without a doubt, I am going to be begging Matt to make this recipe for me soon! You guys know how much I like chocolate and sea salt, right? Not only is this recipe from Lexi super simple, it has only a handful of ingredients, and most of these we have on hand all the time anyway. These would be perfect to make for an at-home date night, or make a double or triple batch for a party! Or for that one time of the month when I want to eat all the salt and chocolate (JUST SAYIN’!) We hope you love this awesome, amazingly simple recipe from Lexi and check out her adorable blog, Lexi’s Clean Kitchen.
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Hi Everyone! I’m Lexi from over at Lexi’s Clean Kitchen, and I am so thrilled to be here guest posting for you all today. Stacy and Matt constantly amaze me; they have, and continue to transform their family for the better, and I admire how real they are with their readers about doing so. I began my clean eating, gluten-free, dairy-free, and paleo-friendly lifestyle over a year and a half ago to improve my energy and my quality of life, heal my gut, and work on a whole list of other things! Through this lifestyle I have, and continue to work towards, a balanced and healthy life.
Last month on my blog I made these Cookie Dough Cheesecake Bars that turned out to be a huge hit. Not only did they go over huge in my house, but all of you guys who have made them couldn’t get enough, either. That being said, I knew there ought to be more variations of this creamy dairy-free cheesecake in our future!
These truffles are the perfect little bite-size poppers. Total portion control if you can eat just one or two. Creamy, light, and perfect for that nighttime treat!
Ingredients
- 2 cups raw cashews, soaked overnight
- 2 tbsp raw honey or pure maple syrup, more as desired
- 1/8 tsp Himalayan sea salt
- 1/2 cup dark chocolate, melted
- 1/2 tsp coarse Himalayan sea salt
Instructions
- Soak cashews in water overnight
- In the morning, drain water and rinse cashews
- Transfer cashews to high-speed blender and add your sweetener and salt
- Blend until smooth (taste and add sweetness as desired)
- Line a baking sheet with parchment paper (or use a mini donut pan)
- Roll cheesecake filling into balls and place in donut pan or on parchment paper
- Place in freezer for 30 minutes
- Once hardened, melt chocolate and carefully dip cheesecake balls into chocolate
- Set them on parchment paper; sprinkle with coarse sea salt and place in refrigerator
- Store in refrigerator or freezer
Connect with Lexi!
Her Website
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2014/04/lexi-headshot-square-740×740.jpg[/author_image] [author_info]Lexi is a healthy food blogger sharing gluten-free, dairy-free and paleo recipes that are simple to prepare, delicious, and nutrient-dense! Lexi’s Clean Kitchen is a blog that aims to help others achieve a balanced lifestyle- free of limitations![/author_info] [/author]