Vanilla Cashew Cream Frosted Holiday Spiced Truffles, quite the mouthful, but surely a delicious one at that! Soft, yet slightly chewy, aromatic and super chocolatey, these tasty vegan, gluten-free treats are the answer to all your last-minute holiday dessert needs. Thanks Amy (a.k.a. @amylecreations) for these scrumptious bites of holiday yum!!
1 cup raw almonds
1 cup medjool dates, pitted
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
zest of 1 orange
zest of 1 lemon
2 x Chocolate Coated Almond Spice Squarebars, cut into small pieces
1 tbsp cacao powder
Vanilla Cashew Cream:
1/2 cup raw cashews, soaked in water overnight or at least 8 hours, then rinsed
2-3 tbsp almond milk
1 tbsp coconut nectar
2 tsp coconut oil
1 tsp vanilla extract
1 tsp lemon juice
1 Chocolate Coated Cherry Squarebar, cut into small pieces
Place almonds into a high speed blender or food processor and pulse a few times so they're slighting chopped.
Add the rest of the ingredients except the Squarebars and cacao powder, and process until the mixture is combined well. You may have to stop and scrape down the sides a few times.
Place the mixture into a bowl, add in your Squarebars and mix gently. Freeze for 20 minutes, this will make it easier to work with.
Meanwhile make your Vanilla Cashew Cream.
Place all your ingredients into a high speed blended or food processor.
Process until smooth, this may take several minutes, again scraping down the sides when needed.
Place into a bowl and refrigerate.
Roll your mixture into 10 balls. Sprinkle your cacao powder onto a chopping board and roll each one to coat. Spoon some Vanilla Cashew Cream on top (you might have some leftover) and garnish with dried cranberries and Chocolate Coated Cherry Squarebar chunks.