Guest Post: Lexi’s Clean Kitchen, Sea Salt Chocolate Cheesecake Truffles

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


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!

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Sea Salt Chocolate Cheesecake Truffles

Yield: 12-14 Truffles



  1. Soak cashews in water overnight
  2. In the morning, drain water and rinse cashews
  3. Transfer cashews to high-speed blender and add your sweetener and salt
  4. Blend until smooth (taste and add sweetness as desired)
  5. Line a baking sheet with parchment paper (or use a mini donut pan)
  6. Roll cheesecake filling into balls and place in donut pan or on parchment paper
  7. Place in freezer for 30 minutes
  8. Once hardened, melt chocolate and carefully dip cheesecake balls into chocolate
  9. Set them on parchment paper; sprinkle with coarse sea salt and place in refrigerator
  10. Store in refrigerator or freezer

LEXIPHOTO 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]

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  • Katie Lopes

    Can’t wait to try it!

  • Katie Sullivan

    These look delicious!

  • lindzy1989

    I am wondering….. Is it possible to soak the cashews for just a couple of hours, or do they have to soak all night? I am hoping to make these tonight after work to bring to an event tomorrow morning.

    • That might work, but I would use hot water to speed the process. Let us know if it works out though!

      • lindzy1989

        I decided since I am running low on cashews anyways to just go to the store on my lunch break and start soaking them now. I did use hot water, and by the time I get home tonight they will have soaked for about 6-7 hours. I will post later on how they turn out and what all my non-paleo friends think of them. I will also be making the cookie dough cheesecake bars, and some paleo almond joys/mounds.

        • Kim

          How were they?

          • lindzy1989

            They were amazing! I took the extras to my work and had people try them without telling them what they were, and everyone loved them. The texture is very cheese cakey, and if you let the taste sit in your mouth for a second there is a distinct cheese cake after taste. I will continue to make these in the future!

          • So glad you liked them!

          • Erin

            How long did you have them out of the refrigerator? Did they get melty?

          • I store them in the refrigerator for the entire time that we have them around/eat them. If refrigerated, they should be fine out of the fridge for a little bit before the chocolate gets melty! Hope that helps.

  • Mari1987

    Is it possible to use cashew meal ….which is ground up cashews…instead?

    • Cashew meal probably won’t work. In order for this to taste tangy like cheesecake, the cashews must soak in water as directed above, and it also improves the digestibility and makes it smooth and creamy, like cream cheese. I don’t think the cashew meal would work because it seems impossible to soak the cashew meal and then drain the water well enough.

    • Hi Mari,

      Cashew meal unfortunately won’t work in this recipe!


  • dthompson

    Made these tonight. Sorry to be a Debbie Downer but they were significantly more complicated than they seem in the recipe. Firstly, my pro Vitamix could NOT blend these to smoothness and I had to transfer to my food processor. I followed the recipe to the letter, except that they were never hard enough to turn into balls, so they ended up more like dollops. Because of this, I left them in the freezer significantly longer, since I was afraid that they would begin to melt in the chocolate…which they did. Had to do about 5 batches of chocolate on the double boiler, as it started to get gummy and gross after just a few were covered. I did strain the cashews thoroughly in a fine mesh strainer for about 20 minutes so I have no idea why they would be first too dry for the blender and then too wet to form balls and quick to melt.

    • So the cashews never got soft after soaking them overnight? Usually soaked cashews will blend to a creamy consistency very quickly in a Vitamix if they are soft from soaking. It could have been that the cashews themselves were just too stale. It can be hard to tell how old nuts are when you buy them in the store. So the problem could have been with the ingredients to start with, or that the processed cashews were too hot and needed to cool down for a while before trying to proceed to the next steps.

      • Agreed! I haven’t come across this problem in any of my cashew recipes. The only thought I would have is the cashews being stale.

    • Annette

      Hey! I had some of the same problems – it took aaages for my blender to get the nuts to a smooth consistency (they were soaked for 26 hours) and then the consistency was VERY wet. So I just added 2 tbsp almond meal to the blender, and it soaked up the excess liquid and they were much firmer and easier to work with….

      Now am in LOVE with this recipe.

      • Great suggestions Annette! Thanks for sharing the tips!

    • Hi there! I’m surprised you had this issue. I haven’t heard of this problem at all from any readers! Perhaps the cashews…

  • uramean1mrslynch

    Oh my gosh!! I did these!! So good!! The texture for me was a little wet as well, but I just spread the batter on parchment paper on a pan then put them in the freezer for about 10 minutes. I grabbed a bit, rolled it in a ball repeated until I did the whole batter then put them in the freezer for about 30 minutes. I melted the chocolate by just putting chocolate chips in the microwave in 15 minute increments then rolled half the balls in the chocolate, let then freeze for about 3 minutes and couldn’t wait any longer and had to try! Oh my gosh so good!! I could eat a million!! I only did half the balls because I needed to melt more chocolate, but it worked out perfect because now I will have some for tomorrow night (because if I did them all tonight i would probably eat them all lol)!! Thank you so much for this recipe!!

    • Make sure to really drain them and pat dry before blending, that may help with the wetness. So happy you liked them!!

  • livinglikelinds

    I’m also going to have to try these again…I followed the recipe and instructions to a T and it did not work! I was super bummed as they sound amazeballs. Ah well, next time!!

  • Janet Paula

    I’d appreciate knowing about how many calories for each piece. Thanks.

    • Sites like Livestrong and MyFitnessPal offer free services where you can build your recipe in those applications to see what the nutrient information is. Thanks!

  • Adrienne Baksa

    Why is salt needed in this recipe?

    • It is a flavor contrast – salty and sweet. But can easily be omitted.

  • Megan

    Hi, do you reckon this recipe would work using another nut like hazelnut in the same way? I’m allergic to cashews unfortunately :/ On the few times I’ve accidentally eaten cashews (mixed in with salted peanuts) before the reaction kicked in they seemed almost identical to the peanuts, would they be a possibility also?

    • We always suggest sunflower flour as it is a 1:1 replacement. We haven’t baked much with hazelnut, but it is worth a test if that is a nut that agrees with your system.

  • Suit Yourself

    Wondering if almonds could be a replacement for the cashews?

  • lynn

    Could I use store bought Cashew Butter? If so, how much would I need?

    • You should be able to, but I can’t guarantee since I haven’t tried that. My only thought is it might be a little more wet.