This recipe is just sinfully delicious. Somehow when you are a raw vegan, people assume you have given up desserts forever, and give you a pitiful look. I agree with the idea that depriving myself from sweets would be a true cause for pity. And so I don’t. Who says a raw vegan couldn’t enjoy an impossibly yummy sweet snack? Today, I am busting one more myth and making some scrumptious coconut cranberry apricot truffles. I am preparing these especially for my dear fellow health and nutrition nut and partner in crime, Josie <3.
Are you hungry?
Here is what you need:
1 cup of raw cashews
1 cup of raw almonds
6 spoons of dried raw cranberries;
1 cup of chopped up dried apricots;
2 tablespoons of extra virgin coconut oil;
1/2 cup of coconut, shaved;
1 tablespoon of vanilla extract;
4 tablespoons of water (for binding);
Put the cashews, almonds, and shaved coconut in a food processor and blend until you reach a finely ground consistency.
Add the water, coconut oil, cranberries, apricots, and vanilla extract to the mix, and continue to blend until you have mixed all ingredients into a thick doe.
Roll up the doe into truffle balls, place on a plate and put in the freezer for about 40 minutes.