Thanksgiving Truffle Dessert

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

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1. 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.
2. 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.
3. Transfer the mixture to a large bowl and stir in the coarsely chopped walnuts.
4. Place a piece of plastic wrap directly on top of the truffle mixture and refrigerate until fully chilled, about 2 to 4 hours (overnight is fine).
5. Use a 1½-tablespoon scoop to measure out the truffles; roll them into balls between your hands and then roll them in the finely chopped walnuts to coat. Sift the cinnamon on top.
6. Serve chilled or store the truffles in an airtight container in the fridge for up to 3 days.