This is a recipe I adapted from Matthew Kenney and Meredith Baird. When you want a rich, decadent and satisfying sweet--easy to make and even easier to eat--these are for you.
makes about 3 dozen truffles
INGREDIENTS
11/4 cup raw cashews, soaked, rinsed & drained 1 cup maple syrup or honey 1 tablespoon pure vanilla extract 1 vanilla bean, scraped 4 tablespoons organic lemon zest, chopped 1/2 teaspoon fine Himalayan or Celtic sea salt
1 cup chopped or grated cacao butter, then melted 1/2 cup coconut oil, melted 1/2 cup coconut butter, softened
Optional Additions: (I would only choose one to add to the base recipe):
1 teaspoon crushed lavender flowers 1/2 cup dried blueberries, chopped 1/2 cup goji berries, chopped 1/2 teaspoon finely chopped rosemary
Garnishes: Raw Cacao Mizzle* (see recipe below) finely ground coconut palm sugar fresh strawberries or raspberries finely chopped almonds
Line mini muffin tins with paper liners. You will be pouring the truffle mixture into these. Alternatively, you can line the bottom of a glass pan or pie plate or spring form pan with parchment paper and pour the mixture into it.
In a high speed blender or Vitamix, blend the cashews, sweetener, vanilla extract & bean, lemon zest and salt until very smooth. Combine the melted cacao butter and coconut oil in a measuring cup. With the blender running, slowly add the melted fats. Slowly add the softened coconut butter. The mixture will get thick and creamy. Use a spatula to scrape down the sides of your blender, if necessary.
Stir in any addition you may want to use.
Pour the mixture into your choice of prepare pan.
Top with desired garnish. If topping with fruit, top with fruit just before serving.
Refrigerate or freeze for at least 30 minutes.
Store in fridge in tightly covered container for up to a week or freeze up to one month.
Raw Cacao Mizzle 1/3 cup raw cacao powder 1/3 cup melted coconut oil 1/3 cup maple syrup or coconut nectar (much stronger taste!)-- if these are at room temperature the mixture will blend better.
In a small bowl or pint jar, stir cacao powder and coconut oil together. Stir in sweetener until fully blended. If the mixture begins to "seize up," just warm it in a pan of hot water (be careful to avoid getting water in the mizzle!) and it should soften and liquefy enough to drizzle over the truffles. Store in the fridge in a covered container or jar. Eat it like fudge on a spoon for those time when you just need a little chocolate. :)