Brazil Nut Date Truffle

Servings: 6 | Vegan, Raw, Gluten-Free

Ingredients

• 6 Medjool dates, pitted and halved
• 12 Raw Brazil Nuts
• 6 tsp Cashew Butter, divided
• 2 tbsp Coconut Butter, melted
• Flaky sea salt, to garnish

For the chocolate ganache

• 2 tbsp Melted Coconut Oil
• 1 tbsp Raw Honey (or Maple Syrup)
• 1-2 tbsp Organic Raw Cacao Powder

Directions

• Spread each date half with ½ teaspoon of cashew butter and gently press a brazil nut into the center. Set in the refrigerator or freezer to cool while you prepare the ganache.
• Whisk together the melted coconut oil and raw honey. Gradually mix in the cacao powder until smooth and glossy.
• Remove the stuffed dates from the refrigerator or freezer, and drizzle with the warm chocolate ganache.
• Drizzle the dates with the melted coconut butter, sprinkle with sea salt, and return to the refrigerator or freezer for 10 minutes to cool.
• Enjoy immediately, or store in an airtight container in the refrigerator for up to 5 days.