Raw Key Lime Pie Truffles

 
When I was little, my Mom and I would go to a local candy counter just to buy key lime pie truffles.  We loved the tartness of them.  The sales lady behind the counter told us they were too tart for her and we thought she was crazy!  No such thing as too tart for us, we love tart citrus, lemon and lime.  My Mom and I were recently talking about those truffles and how delicious they were and it made me want to make a raw version of them.  
 
 
I changed it slightly, making mine dark chocolate instead of white, but they turned out pretty darn amazing!  I made a firm lime curd for the centers which was tart, but just the right amount of sweet, made smooth with coconut butter and it was perfect when dipped into the dark chocolate!  Although I admit I ate a few before they even had a chance to be coated, they were that good. 
 



These key lime truffles were even better than the ones we used to buy at the candy counter and my Mom agreed.  Pretty addictive too, as you can not eat just one and leave it at that...two or three is a must. 


Raw Key Lime Pie Truffles
makes about 16

1/2 cup cashews, soaked 4 hours
1/4 cup plus 2 Tbsp coconut butter
1/2 cup fresh lime juice
1 Tbsp lime zest
4 Tbsp raw agave nectar, to taste
pinch of salt
a handful of spinach

Chocolate coating:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or agave nectar
a pinch of sea salt

Drain and rinse cashews. Place in a food processor or high speed blender. Add coconut butter, lime juice, and zest, agave nectar and sea salt. Blend until smooth. Add spinach and blend until well combined. Place in a bowl in the fridge and chill for a few hours until firm enough to scoop.  Scoop out balls by the heaping tspful and place on a foil lined sheet and place in the freezer until firm (about an hour), then reshape to make smoother balls.  Leave the balls in the freezer while you make the coating.
To make the coating, whisk together all ingredients until smooth in a bowl.  Let sit until slightly more firm then dip the truffles into it, using a fork so the excess chocolate can drain off and place them back on the foil. Once they are all dipped, place in the freezer for about 5 minutes until the coating has hardened.  Store truffles in the fridge. 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

18 Comments
  1. April 26, 2013 at 15:01
    Reply

    Looks delicious. Love the bright green color of the truffle filling

    • April 26, 2013 at 23:00
      Reply

      Thank you so much :)!

  2. April 26, 2013 at 15:37
    Reply

    We decided to make truffles for our wedding favors, can't wait to make them they seem like fun to make. I might have to try some different ones like these :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />

    • April 26, 2013 at 23:01
      Reply

      You should try them, you will love them :)!

  3. April 26, 2013 at 23:20
    Reply

    Hi Amy! I'll be making my first 'coconut butter' so I can make this recipe. Any general guidance around how much shredded coconut I should pick up this weekend to get 1/2 c of butter? I don't mind ending up with too much butter, but don't want to end up with too little! Thanks! :)

    • April 27, 2013 at 03:09
      Reply

      You will need at least 2 cups most likely. I always use about 3-4 because I like to have extra, it is yummalicious ;).

    • April 27, 2013 at 03:09
      Reply

      Thank you :)!

  4. Charlotte
    April 29, 2013 at 04:37
    Reply

    I made a lemon version of this recipe, and the truffles turned out to be fantastic. They're really good frozen, too! Thanks for posting this!

  5. Andréa
    April 29, 2013 at 15:31
    Reply

    Hi Amy,<br />I made these this weekend; they are heavenly! I'm not usually a lime or truffle person but it's hard not to enjoy the flavors of such fresh, healthy ingredients. So glad I tried them! Thanks again!<br />Andréa

    • April 29, 2013 at 17:48
      Reply

      Awesome! So glad you made them and thank you for letting me know what you thought. You are so welcome!

    • May 4, 2013 at 23:08
      Reply

      Thank you so much :)!

  6. July 25, 2013 at 02:01
    Reply

    what do you soak the cashews in? water?

    • July 25, 2013 at 11:15
      Reply

      Yes, filtered water.

  7. Anonymous
    April 18, 2014 at 20:28
    Reply

    how I can make coconut butter?<br />Love your recipies Britta from Germany

  8. Anonymous
    April 18, 2014 at 20:29
    Reply

    How I can make coconut butter?<br />I love your recipies Britta from Germany

    • April 18, 2014 at 23:19
      Reply

      On my helpful hints and tips page: http://fragrantvanillacake.blogspot.com/p/helpful-things-for-recipes-on-this-blog.html

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