Makes 24 truffles.
1 bag or bar of dark chocolate (12 oz)
1 ⅔ cups raw cashews
8 oz dates, finely chopped
¼ tsp sea salt
zest of 1/2 an orange
1
Melt chocolate in double boiler until just melted. Meanwhile, blend 2/3 cups cashews with 2/3 cups water in blender on high for 30 seconds.
2
Chop remaining cashews and set aside. Fold together melted chocolate, cashew mixture, dates, sea salt, and orange zest.
3
Refrigerate until firm, approximately 45 minutes. Roll 3/4-inch balls in hands and then in chopped cashews. Refrigerate until ready to serve.
Note: Truffles will keep in freezer up to 1 month.
Ingredients
1 bag or bar of dark chocolate (12 oz)
1 ⅔ cups raw cashews
8 oz dates, finely chopped
¼ tsp sea salt
zest of 1/2 an orange