Ingredients
- 3½ cups soaked & dehydrated walnuts
- 1 T vanilla, ½ t stevia and 1 T water
- Vanilla Cream Topping:
- 1 cup nut milk
- 1 cup soaked macadamia nuts
- 1 t lemon juice, 1 T liquid vanilla, alcohol free
- ¼ t stevia, pinch of sea salt
- 1 t lecithin
- ¼ cup coconut oil (soft/melted)
Method
- Chop in food processor until fine: 3½ cups soaked & dehydrated walnuts then add: 1 T vanilla, ½ t stevia and 1 T water.
- Process and pulse until mixture forms a ball (Do not over process).
- Press mixture into a flat dish for Blondies or roll into bite size truffles.
- For variation roll truffles in shredded coconut or shopped dehydrated nuts.
- Refrigerate or serve as is. Truffles will keep in refrigerator for 8 weeks.
- Vanilla Cream Topping:
- Blend until smooth: 1 cup nut milk 1 cup soaked macadamia nuts 1 t lemon juice, 1 T liquid vanilla, alcohol free ¼ t stevia, pinch of sea salt.
- After blending above well, add: 1 t lecithin, ¼ cup coconut oil (soft/melted).
- Blend until well incorporated.
- Vanilla cream will keep in refrigerator for 5 days.
