Cashew Truffles

Cashew Truffles

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From: Diabetic Living Magazine

These maple syrup, chocolate and cashew truffles make an elegant, sweet ending to any formal meal, and they'll be a beautiful addition to your holiday dessert tray!

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 8 ounces bittersweet chocolate, chopped
  • ½ cup fat-free half-and-half
  • 1 tablespoon pure maple syrup
  • ¾ cup whole cashews
  • ¼ teaspoon coarse salt


  • Prep

  • Ready In

  1. Place chocolate in a medium bowl; set aside. In a small saucepan, bring half-and-half just to boiling; pour over chocolate. Stir until chocolate is melted. Stir in maple syrup. Cover and freeze about 2 hours or until firm.
  2. Meanwhile, preheat oven to 350°F. Line a shallow baking pan with parchment paper. Place cashews on prepared baking pan. Bake for 8 to 10 minutes or until golden, stirring once. Set aside 40 whole cashews. In a food processor, combine the remaining cashews and the salt. Cover and process with several on/off turns until nuts are finely chopped. Transfer finely chopped nuts to a small bowl; set aside.
  3. Divide chocolate mixture into 40 portions. Place a whole cashew in the center of one of the portions; shape into a ball. Roll ball in the chopped cashew mixture. Place on a baking sheet. Repeat to make 40 truffles total. Cover and chill until serving time. Let stand at room temperature for 30 minutes before serving.

Nutrition information

  • Serving size: 2 truffles
  • Per serving: 93 calories; 7 g fat(3 g sat); 1 g fiber; 9 g carbohydrates; 2 g protein; 1 mg cholesterol; 5 g sugars; 6 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 1 mg iron; 62 mg sodium; 103 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ other carbohydrate

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