Cashew and physalis-stuffed balls

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  • 3/4 cup cashews
  • 1/4 cup coconut cream
  • 2 tbsp coconut oil
  • 2 tbsp agave syrup
  • Vanilla extract
  • Physalis


Soak the cashews for at least 12 hours. Rinse and strain. Process in the blender a little and then add coconut cream, agave, vanilla extract and melted coconut oil.

Blend until reaching a creamy, lump-free texture.

Refrigerate until firm.

You can also freeze for a few minutes.

Take portions leaving the physalis in the middle and finish with the same mixture.

There is a video at the end.

Once the balls are ready, refrigerate or freeze for a few minutes so that it is easier to coat with chocolate.

I forgot them in the freezer.

Coat with 60% cocoa chocolate.


Recipe by: @cocinoconplantas