These truffles are inspired by the amazing salty caramel-ness of the sauce I used in the raw banana parfait. Like all truffles, these are super quick and easy!


8 Medjool dates

1 cup dessicated coconut

1 cup cashews, soaked for 20 minutes

1 teaspoon fresh vanilla bean (paste or pod)

1 tablespoon coconut oil

1 teaspoon Himalayan salt (add more to taste)

OPTIONAL: Fresh young Thai coconut water, add to taste.


Blend dates, vanilla bean and coconut oil until well combined.

Add cashews in small portions until a smooth mixture has formed.

Add half of the coconut, the salt and a splash of coconut water.

Add more salt/ coconut to taste.

Remove mixture from blender, roll into small balls and cover in remaining coconut.

Refrigerate for 30 minutes or until firm.

Enjoy! J x