RAW Vanilla Cashew Truffles

Make these...NOW! Honestly these are one of, if not my favorite RAW treat. They are easy to make, require little ingredients, and can be tweaked to your liking. These taste like creamy, rich, vanilla ice-cream-y, truffle-y balls, with a slightly crunchy outside. And, like all RAW treats, you don't have to feel guilty about munching on these are they are good for you, and very filling (I had two of them for breakfast, YUM!).

Ingredients (makes about 12 truffles):
1 1/2 cups cashews, soaked in water for at least 1 hour, drained
1-2 tbsp reserved cashew water (you may not even need to use any, depending on your blender)
1 cup dates
1 tbsp pure vanilla extract
1/4 tsp sea salt

1/3 cup hemp hearts (seeds with outer shell removed), or sesame seeds (I love the taste of hemp hearts, but they can be tricky to find)

1) In a blender, blend all of the ingredients (except for the hemp hearts) until smooth. Add 1-2 tbsp of reserved cashew water until the mixture becomes smooth (if needed). Try to avoid adding too much water, but instead keep pressing the mixture down with a spatula, and re-blending until it becomes as smooth as possible (it takes longer, but too much water can make the truffles too sticky). Place the smooth, slightly sticky mixture in a bowl, and put in the freezer for about 2 hours (or until it is firm and can be scooped up, and rolled into little balls without it sticking too much).
2) Sprinkle the hemp hearts/ sesame seeds on to a large plate. Take about 1 tbsp of the cashew mixture and roll into small balls, transferring them to the plate of hemp hearts and rolling until completely covered. Return the truffles back to the freezer for at least 3 hours (or until they are firm). Enjoy!