Raw Cake Ingredients:
1 cup wild blueberries
1 cup walnuts
1 cup dates
3 tbsp gluten-free rolled oats
2 tbsp shredded coconut
1 tbsp chia seeds
1 lemon, juiced
Frosting Ingredients:
1 cup cashews (soaked for about 30 minutes)
½ cup coconut oil, melted and cooled
3 tbsp maple syrup
1 tsp vanilla extract
1 lemon, juiced
2-3 tbsp warm water (as needed to help blend)
1. Combine the raw cake ingredients in a food processor until the mixture is firm.
2. Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing.
3. Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn’t smooth enough.
4. Coat the truffles with the icing and place them back on the baking sheet.
5. Gar
