Cherry Truffle
Cherry Truffle

Cherry Truffle Cupcakes


August 11, 2019


In a food processor blend the almonds and dates. Add salt and press mixture into lined muffin tins. Place in freezer for 15 minutes.

For the filling combine Violife Creamy Original with all ingredients except for cherries in a food processor and blend until smooth.

Remove muffin tins from the freezer and pour half of the mixture on top of crust to the halfway mark. Place muffin tins back in the freezer for 30 minutes.

Place the cherries in the remaining filling in the food processor and blend until creamy and smooth.

Remove muffin tins from freezer. Pour cherry filling on top of the vanilla layer.

Freeze for 3-4 hours. Serve with cherries and pistachio on top.


PREP TIME: minutes 10 mins

TOTAL TIME: minutes 30 mins + freezing

SERVES: 6 - 8

For the crust:

½ cup almonds

½ cup dates, pitted

Pinch of sea salt

For the filling:

1 pack Violife Creamy Original

Juice of one large lemon

1 tsp pure vanilla extract

1/3 cup coconut oil, liquified

½ cup of canned coconut milk (use creamier part)

1/4-1/3 cup maple pure syrup

3 tbsp coconut shreds

1 cup cherries

A pinch of sea salt

For the coconut milk whipped cream:

1 can full-fat coconut milk, chilled in the refrigerator overnight

2-3 tsp maple syrup

1 tsp pure vanilla extract

A pinch of salt


Nutrition Facts

Nutrition Information per Serving


*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by