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Combine blue cheese, cream cheese, parsley, shallots and black pepper in a medium mixing bowl. Stir with a fork until well mixed. Set aside. Reserve 6 whole cashews. Place the remaining cashews in a food processor fitted with the chopping blade and process into fine crumbs. Measure out 6 Tblsp of cheese mixture and form into six little round logs. Roll each in cashew crumbs and place 1 whole cashew on each. Refrigerate for 1 hour.
Makes 6 truffles.
Number of Servings:
Carbs per serving - include all nutritional information if known: