Salted Baileys Chocolate Truffles

Here’s a fun dessert option for your St. Patrick’s Day festivities this week–salted Baileys chocolate truffles!

Baileys salted chocolate truffles

In a nutshell, I took my favorite vegan cashew truffle recipe and de-raw-ified it by using Baileys instead of almond milk.

It was a wise decision, indeed.

Salted Baileys chocolate truffles

I LOVE St. Patrick’s Day. It’s always been one of my favorite holidays, even though I suffer from flashbacks from dancing during the parade. I did Irish step dance for a while, and we’d light jig down the parade route for a couple of hours in our soft shoes. Pain doesn’t even begin to describe it. The festival and soda bread at the end always made it worthwhile ? I still love traditional Irish music, the wonderful food, and Ireland is a country we’d love to visit one day. The Pilot’s family has a bar in Dublin, so I think we definitely need to go check it out. 

Salted Baileys Chocolate Truffles

These little truffles are stored in the freezer, so they’re almost like a cold cocktail (and would go beautifully with this!). A party in your mouth, really ? If you’d like, you can also skip the Baileys and use regular almond milk. 

Baileys Chocolate Truffles - These salted chocolate truffles with Baileys are the perfect St. Patrick's Day dessert! fitnessista.com

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Salted Baileys Chocolate Truffles

A sweet little dessert with a creamy kick!

  • Total Time: 30
  • Yield: 14 1x

Scale

Ingredients

  • 2 cups raw cashews, soaked overnight and rinsed
  • 1/2 cup pure maple syrup
  • 1/2 cup Baileys (or can use plain almond milk)
  • 1/4 cup cocoa powder (or raw cacao powder for a richer flavor)
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla

Instructions

  1. 1. In a high-speed blender, blend the cashews, Baileys (or almond milk) and maple syrup until smooth and creamy.
  2. 2. Next, add your vanilla and cocoa powder. Blend well.
  3. 3. Finally, add your coconut oil and blend on high.
  4. 4. Transfer the mixture into a bowl and store, covered in the fridge for at least 30 minutes.
  5. 5. Shape the mixture into truffle-sized balls using a melon ball scooper or tablespoon. Roll with your hands and place in the freezer to harden.
  6. 6. Sprinkle with sea salt before serving.

Notes

  • Because these soften fairly quickly, store in the freezer.

Hope you enjoy!

G

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