Naturally sweetened with medjool dates, these no-bake blueberry truffles from Fit Foodie Finds are vegan and paleo friendly and contain just 173 calories a pop. Swap the blueberries with dried cranberries or use a blend of both to switch up the flavor profile.
- 2 cups (480 ml) raw cashews
- 1 cup (240 ml) medjool dates, pitted
- 1 cup (240 ml) unsweetened dried blueberries
- 1/8 teaspoon (.625 ml) sea salt
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) water
- 2 cups (480 ml) dark chocolate chips
- Sea salt, for garnish
Line a cookie sheet with parchment paper and set aside. Then, place cashews in food processor and mix until you’ve created a fine meal.
Add pitted dates, dried blueberries, salt, vanilla extract and water. Process for 2–3 minutes. You will likely need to stop a few times to scrape the sides. Depending on how soft your dates are, you might need to add 1–2 teaspoons or more water to loosen your dough up a bit. It should be sticky but malleable.
Using a tablespoon scoop, portion out dough and roll between the palms of your hands to form a ball. Repeat.
Place chocolate in a microwave-safe bowl and melt. Using two forks, dip each blueberry truffle into the chocolate and fully coat. Place on a parchment-lined cookie sheet to set. Repeat with each truffle, then place the cookie sheet in the freezer for at least 1 hour.
Serves: 25 | Serving Size: 1 truffle
Per serving: Calories: 173; Total Fat: 10g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 1mg; Sodium: 17mg; Carbohydrate: 22g; Dietary Fiber: 2g; Sugar: 15g; Protein: 2g