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Title: Date and Cashew Truffles

1 1/2 C dates, pitted and soaked in hot water
2 C raw cashews
1/4 C vegan milk

Drain the dates and set aside.

Process the cashews in a food processor until finely ground. Reserve 1/2 cup and set aside. Add the dates to the remaining cashews and process until well blended. Add just enough vegan milk for the mixture to hold together.

Roll the mixture between your palms into one inch balls. Roll in the reserved cashews and place on a platter or cover refrigerated until ready to serve. Will keep refrigerated for up to 2 weeks.

From Vegan Planet
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