Lexi’s Clean Kitchen, Sea Salt Chocolate Cheesecake Truffles

Ingredients

Cheesecake Truffle Filling
• 2 cups raw cashews, soaked overnight
• 2 tbsp raw honey or pure maple syrup, more as desired
• 1/8 tsp Himalayan sea salt
Everything else
• 1/2 cup dark chocolate, melted
• 1/2 tsp coarse Himalayan sea salt

Instructions

1. Soak cashews in water overnight
2. In the morning, drain water and rinse cashews
3. Transfer cashews to high-speed blender and add your sweetener and salt
4. Blend until smooth (taste and add sweetness as desired)
5. Line a baking sheet with parchment paper (or use a mini donut pan)
6. Roll cheesecake filling into balls and place in donut pan or on parchment paper
7. Place in freezer for 30 minutes
8. Once hardened, melt chocolate and carefully dip cheesecake balls into chocolate
9. Set them on parchment paper; sprinkle with coarse sea salt and place in refrigerator
10. Store in refrigerator or freezer