Wow, I can’t believe that this is the last recipe I’ll share before Christmas. What exactly happened to December? The entire month just passed by in what felt like 10 minutes. I’ve been crazy busy the entire month and I have been putting a lot of time and effort into building my Christmas recipe collection. When I stopped blogging at The Waves We Make, I wanted to redesign my blog and start from scratch. I had found my style in photography and I knew what I wanted my blog to look like, so I decided to delete my old website and build this new one from scratch. During this year I’ve been working on my recipe index and filling the blog with yummy recipes. Since this is the first Christmas on the new blog, I had to come up with quite a few Christmas recipes to fill the blog with. This year, I focused primarily on sweets – like gingerbread cookies, Swedish ”lussekatter”, gingerbread bundt cake, cashew fudge, coconut toffee caramels and a Christmas cake. It looks like a lot of recipes when you list them like that. Anyway, next Christmas, my focus will be on food. I simply couldn’t do both in one year.
Well, the day after tomorrow is Christmas Eve (the day when we celebrate Christmas in Sweden). Everything is getting ready here in our house, the Christmas tree is ready, there are a few gifts under the tree and most of the food is ready. No stress whatsoever and that feels so good. Tonight we’ll meet one of Kalle’s sisters and his brother for dinner and tomorrow my mum comes to Stockholm to celebrate Christmas with us. It’s the first Christmas for us at home and we are both super excited! 🙂 We’ll be eating a lot of yummy food and I know that we will all sneak out to the kitchen to grab a toffee caramel or cashew truffle every so often because they are simply too good not to. Are you ready for the recipe? Great! Let’s take a look!
This is a 2-in-1 recipe. If you like chocolate, you can cover your cashew truffles in melted chocolate to get a very luxurious Christmas treat. You can also roll them in shredded coconut (lemon + coconut is such a great combination!). I did both. Half the truffles were covered in chocolate and the other half in shredded coconut. But you do as you like, I promise that both ways are delicious!
makes about 15-20 bites
1 dl cashew butter
1 1/2 dl cashew nuts
1 1/2 dl rolled oats
1/2 dl maple syrup
1/2 dl | 50 ml coconut oil
1/4 tsp ground vanilla powder
1/2 tsp sea salt
juice of one lemon
50 g vegan chocolate
- Mix the cashew nuts in a food processor/blender until you have a coarse flour.
- Add cashew butter, coconut oil, lemon juice, and maple syrup and mix until well combined.
- Transfer the batter to a baking bowl and add the vanilla powder and sea salt. Stir together.
- Roll the dough into small balls.
- If you want to cover the balls in chocolate, place them in the fridge for about 30 minutes. If you want to cover them with shredded coconut, you can roll them in coconut before you put them in the fridge.
- To cover the balls with chocolate, melt the chocolate over a hot-water bath and dip the balls in the chocolate so that they are completely covered.
- Place the balls on a plate or wooden tray and let the chocolate set in the fridge.
- Ready to serve!