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Chocolate Cashew Butter Truffles

25 mins


  • 1-2 cups ZenSweet monk fruit sweetener powdered in a high speed blender or coffee grinder
  • 1 cup cashew butter, almond or peanut butter
  • 4 tbsp butter or non-dairy butter room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 9 oz bittersweet (70% plus cacao) dark chocolate chips or chunks
  • Flaky sea salt and red sprinkles optional for decorating


  • In a medium sized mixing bowl, using an electric mixer on medium speed, beat ZenSweet to taste, nut butter of your choice, butter, vanilla, and salt until the dough forms into a ball, about 2 minutes
  • Roll the “dough” into 1 inch balls and place on parchment-lined baking sheet
  • Freeze until firm, about 20 minutes
  • Once the balls are firm, place chocolate in a dish and microwave in 30-second increments, stirring between each, until melted and smooth
  • Line a second baking sheet with parchment paper
  • Working with a quarter of the balls at a time (keep remaining frozen), dip in the melted chocolate one at a time, letting excess chocolate drip off, and transfer to the newly prepared baking sheet
  • If desired, sprinkle with flaky salt and/or sprinkles
  • Repeat with remaining nut butter balls

Keep refrigerated until ready to serve.