• In a food processor, add the dates, oat flour, coconut, cashew butter, protein powder and vanilla extract until well combined.

  Pulse in the freeze dried strawberries. Be careful not to over process as its nice to still have little lumps of strawberries to give little pops of flavour when you are eating them.

  Remove dough from the food processor and roll into 15-16 balls, using a 1 tablespoon cookie scoop Place on a parchment paper lined tray or dish. Move to the freezer to harden for 15 –20 minutes.  

Chocolate Cashew Coating

• Blend cashew nuts in a small blender or food processor until smooth and creamy. Set aside.

  Place chocolate chips and coconut oil in medium dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Stir the blended cashew nuts into the melted chocolate/coconut oil mixture until smooth and creamy.

  Remove the truffles and after checking they are firm and set, use one or two forks to hold each truffle and one by one, dip into the melted chocolate.  Roll around until fully coated, then place back on the parchment lined tray.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. Move each one to the parchment-lined baking tray after coating.

  Immediately top with extra crushed, freeze dried strawberries.

  Move back to the freezer to let chocolate set for an additional 5–10 minutes.

  Store in the fridge for up to 1 week or freezer for up to 3 months.

  Best served at room temperature.