Chocolate Raspberry Bites (Print Version)

# Ingredients:

01 - 1/2 cup cashew milk.
02 - Pinch of sea salt.
03 - 1 1/2 cups dates with pits removed.
04 - 2 cups cashews (whole or pieces).
05 - 8 to 10 oz chopped dark chocolate (semi-sweet or 72%).
06 - 1 cup cocoa powder, unsweetened.
07 - 1 to 2 tbsp freeze-dried raspberry bits.

# Instructions:

01 - Put parchment paper over a baking tray. Pour boiling water over dates to soften, then drain them.
02 - Crush cashews into a fine texture. Mix in dates, salt, cocoa, and milk. Blend it all together evenly.
03 - Form the mixture into small balls (about 1-inch each). Chill them on the tray in the fridge for an hour.
04 - Seal freeze-dried raspberries in a bag and crush them into powder.
05 - Melt chocolate in a double boiler. Coat each ball in chocolate and remove extra chocolate by letting it drip off using a fork.
06 - Place chocolate-covered balls back on the tray and quickly sprinkle them with the raspberry powder.
07 - Let the truffles harden. Use the fridge to speed up the process or leave them out if it’s cool.

# Notes:

01 - You can freeze truffles (without chocolate coating) for up to a month.
02 - To enjoy the best texture, serve them when they’re room temperature.
03 - Store truffles in an airtight container for up to 5 days.

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