Maple Walnut Cheesecake Truffles
Servings: 20 - 22 truffles
1 1/2 cups (170 g) toasted, unsalted walnuts, divided (see Note)
1 1/2 cups (120 g) old-fashioned rolled oats
1 1/4 cups (150 g) raw, unsalted cashews
1/2 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
1/2 teaspoon cinnamon, for dusting on top
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 large bowl and stir in the coarsely chopped walnuts.
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).
Use a 1 1/2-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.
Serve chilled or store the truffles in an airtight container in the fridge for up to 3 days.
Walnuts: If you can’t find toasted walnuts, you can toast them yourself on the stovetop or in the oven. For the stovetop method, add the nuts to a heavy-bottomed skillet over medium to medium-high heat; stirring frequently, toast until the nuts are fragrant and browned in places, about 5 to 10 minutes. For the oven method, preheat the oven to 350F and arrange the nuts in a single layer on a large baking sheet; toast until the nuts are fragrant and browned, about 10 to 15 minutes, stirring the nuts every 5 minutes. (Note that I do not add oil for either method.)
Recipe by: Faith Gorsky, Edible Mosaic