Maple Walnut Cheesecake Truffles (from anediblemosaic.com) Ingredients 1½ cups (170 g) toasted, unsalted walnuts, divided (see Note) 1½ cups (120 g) old-fashioned rolled oats 1¼ cups (150 g) raw, unsalted cashews ½ teaspoon salt 3 tablespoons pure maple syrup 1 teaspoon vanilla extract 1 teaspoon maple extract 8 oz (227 g) container GO Veggie! Dairy-Free Classic Plain Cream Cheese ½ teaspoon cinnamon, for dusting on top Instructions Report this ad Add the walnuts to a food processor and pulse until coarsely chopped. Remove half of the nuts and reserve them for stirring into the truffles. Continue pulsing the remaining half of the nuts until they’re finely chopped; transfer them to a shallow bowl and reserve for rolling the truffles in. Add the oats, cashews, and salt to the food processor and process until powdered. Add the maple syrup, vanilla extract, maple extract, and cream cheese and process until smooth. Transfer the mixture to a larg...
I too always learn something new from your post.
ReplyDelete