White Chocolate Goji Berry Truffles
- 4 oz or 1/2 cup raw cacao butter, melted
- 1/3 cup goji berries
- 1 1/4 cup cashews, soaked 2 hours and drained
- 7 medjool dates, pitted
- 2 tablespoons pure maple syrup, coconut nectar or agave*
- 1 vanilla bean, seeds scraped
- 1 tablespoon vanilla extract
- dash of himalayan salt
- 1/4 -1/3 cup shaved cacao butter or unsweetened shredded coconut, for rolling
Start by placing the raw cacao butter in a small saucepan and heat on the lowest setting. Keep an eye on it while you start putting the rest of the truffles together, swish it around every once in a while. At this low temperature it won’t burn and should melt completely within five minutes or so. Once melted, turn off heat and set aside until ready to use.
If you like you can use 3/4 cup cashews and 1/2 cup oats. Just be sure to process the oats first creating an oat flour of sorts before adding in the cashews and the rest of the ingredients.
I prefer to use maple syrup. I have seen good and bad for agave and have decided because of the conflicts to only use pure maple syrup as my sweetener of choice. I personally feel that they don’t taste that much different. I understand that some do not like the maple flavor and agave will be the choice for them. I suggest doing your own research to see for yourself whether agave is the right choice for you. You can also start using coconut nectar as a sweetener of choice.