Here’s a fun dessert option for your St. Patrick’s Day festivities this week–salted Baileys chocolate truffles!
In a nutshell, I took my favorite vegan cashew truffle recipe and de-raw-ified it by using Baileys instead of almond milk.
It was a wise decision, indeed.
I LOVE St. Patrick’s Day. It’s always been one of my favorite holidays, even though I suffer from flashbacks from dancing during the parade. I did Irish step dance for a while, and we’d light jig down the parade route for a couple of hours in our soft shoes. Pain doesn’t even begin to describe it. The festival and soda bread at the end always made it worthwhile 😉 I still love traditional Irish music, the wonderful food, and Ireland is a country we’d love to visit one day. The Pilot’s family has a bar in Dublin, so I think we definitely need to go check it out.
Salted Baileys Chocolate Truffles
These little truffles are stored in the freezer, so they’re almost like a cold cocktail (and would go beautifully with this!). A party in your mouth, really 🙂 If you’d like, you can also skip the Baileys and use regular almond milk.
- 2 cups raw cashews, soaked overnight and rinsed
- 1/2 cup pure maple syrup
- 1/2 cup Baileys (or can use plain almond milk)
- 1/4 cup cocoa powder (or raw cacao powder for a richer flavor)
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 1. In a high-speed blender, blend the cashews, Baileys (or almond milk) and maple syrup until smooth and creamy.
- 2. Next, add your vanilla and cocoa powder. Blend well.
- 3. Finally, add your coconut oil and blend on high.
- 4. Transfer the mixture into a bowl and store, covered in the fridge for at least 30 minutes.
- 5. Shape the mixture into truffle-sized balls using a melon ball scooper or tablespoon. Roll with your hands and place in the freezer to harden.
- 6. Sprinkle with sea salt before serving.
- Because these soften fairly quickly, store in the freezer.