These truffles are a by-product of my Raw Lemon Cashew Cheesecake. I was playing around with the proportions of the crust ingredients, that left me with a whole batch of nice “truffle dough” the first time, as it got slightly too wet to be used as a crust. The second time round I had some leftover crust dough, which I turned into truffles.
These little balls are good and delicate enough to be a dessert. A guilt-free one, that is. But I also like them as a snack before or after my workouts. Dig in, they are good for you.
Roll teaspoons full of the dough to balls. Coat each one in with either coconut or cocoa. Place in mini cupcake holder. Repeat until all dough is used up.