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Cashew coconut truffles

This recipe sounds A-MA-ZING - I'd love to try it, but I don't know if we can get agave here in Australia. Heck, I'm not even too sure what it is or how you use it.

Does anyone know a suitable substitute, by any chance?


 Cashew Coconut Truffles

 

A delicious raw dessert, chewy nutty caramel flavor sweetened with dates and agave. You can also use the "dough" to make raw cookie dough ice cream!

 

Ingredients:

2.5 cups cashews

1/2 cup fine grated coconut, separated

dash salt

2 cups dates

2 tbsp agave

1/2 tsp organic virgin coconut oil

1 tsp vanilla

 

Directions:

   Process cashews, 1/4 cup coconut and salt until cashews are lentil-sized. Remove to separate bowl. Process dates with agave, vanilla, coconut oil and water until it forms a ball. Slowly add cashews back in and process in pulses until desired caramel consistency is formed. Roll into 24 balls, each weighing 50 grams. Roll each ball in remaining coconut. 

   Dehydrate at 115 degrees F for 6-8 hours. 


Comments

b_bit
Jul. 20th, 2009 02:37 pm (UTC)
I thought it was a syrup; I've seen "agave syrup" called for in a lot of recipes. You might be able to substitute honey.
ursy_ten
Jul. 20th, 2009 11:56 pm (UTC)
Thank you miss Catie! xx