HEALTHY NO BAKE DESSERTS ready in 10 minutes | Easy Vegetarian and Vegan Recipes

Heathy No Bake Desserts ready in just 10 minutes | Easy Vegetarian and Vegan Recipes | Quick and easy dessert recipes. Easy truffle recipes perfect for vegan and vegetarian meal prep. This cashew coconut and chocolate truffles are easy to make and really delicious. Easy no-bake desserts / gluten free desserts recipe so versatile that anyone could make it. Healthy dessert recipes to satisfy your sweet tooth after your vegan and vegetarian meals. A healthy gluten free coconut and chocolate dessert ready in less than 10 minutes! So add this easy no bake dessert recipe to your plant based lunch or dinner menu. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan recipe.

▶️ CASHEW COCONUT CHOCOLATE TRUFFLES RECIPE INGREDIENTS:

200g / 1+1/2 Cup Raw Cashews
140g / 1+1/2 Cup Unsweetened Medium Shredded Coconut (Desiccated Coconut)
Lemon juice to taste (I have added 1 Tablespoon)
Zest of 1 large lemon / 1/2 Tablespoon
1/3 cup / 80ml / 5 Tablespoon Maple Syrup or Agave or Coconut Nectar or (Non-vegans can use honey)
1 Tablespoon Melted Coconut Oil
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract

Toppings:
1/2 cup Unsweetened Fine Shredded Coconut (Desiccated coconut) to roll the balls
250g Semi-sweet or Dark Chocolate Chips

👉 Oil to grease the hands
👉 Ice cream scoop to make the coconut balls
👉 A heat proof bowl to melt the chocolate
👉 Parchment paper to place the chocolate balls

▶️ METHOD:

Transfer the cashews to a wide pan and toast for about 2 to 3 minutes while switching between medium and medium-low heat. Once toasted, remove from heat immediately (to prevent it from burning and spread it out on a plate. Allow it to cool down. Melt the coconut oil in the microwave and zest 1 lemon.

To a food processor add the toasted cashews, unsweetened shredded coconut, lemon juice, lemon zest, maple syrup, melted coconut oil, salt and vanilla extract. Blend until it starts to form a dough. Oil your hand to prevent the dough from sticking to your hands. Shape it into small balls.

✅ 👉 OPTION 1: COCONUT CASHEW TRUFFLES
Add some fine shredded coconut on to a plate and spread it . Roll the balls until they are coated with the coconut. Serve.

✅ 👉 OPTION 2: CHOCOLATE BOUNTY BALLS
Roll the blended dough into small balls and place it in an airtight container. Place it in the refrigerator for 1 hour or in the freezer for 15 minutes so that it can get a bit firm before coating it with chocolate.
Add the chocolate chips to a HEAT PROOF BOWL. Boil 1 to 2 inches of water in a small pot and place the heat proof bowl on top of the pot, hence creating a double boiler effect. Now reduce the heat to medium-low or low (depending on your stove) to get to a gentle simmer. Allow it to sit for 2 to 3 minutes for the chocolate to melt. Mix well until all the chocolate chips have melted and it reaches a smooth and silky consistency. Then remove form heat. Drop the coconut balls ONE AT A TIME and coat it with chocolate with a spoon. Lift the chocolate coated balls with a fork and place it on parchment paper. Allow the chocolate to set and harden. Store it in an airtight container. IF NEEDED store it in the refrigerator for up to 2 weeks.

▶️ IMPORTANT TIPS:

👉 Add the lemon juice to your taste
👉 Melt the coconut oil before adding it to the food processor
👉 Use a HEAT PROOF BOWL to melt the chocolate
👉 Store the balls in an airtight container. It lasts in the refrigerator for up to 2 weeks

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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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