A few weeks ago I made the Chocolate Truffles from Levana Cooks Dairy-Free! They were incredible, but I wanted to make something a bit healthier that I could enjoy regularly. I found this recipe at a raw food website and have tweaked it till I got it "just right" (for me anyway -- go ahead and tweak it yourself!)
This has been a regular at my shabbos table, and a hit with my guests for several weeks now. Enjoy!
1/2 cup smooth raw cashew butter
1/2 cup dark unsweetened cocoa powder (I recommend Ghirardell)
1/4 cup maple syrup
2 Tbsp. agave nectar
1 tsp. good-quality, pure vanilla extract (or can try other extracts like mint or raspberry)
1 tsp. tamari soy sauce (trust me on this one)
1/2 tbsp instant coffee or 1 tbsp instant coffee substitute (optional, add for mocha truffles)
Optional Ingredients for Rolling: Confectioner's Sugar, Extra Cocoa Powder, Chopped Nuts, Sprinkles etc...
Dump all ingredients into a food processor in the order listed above. Process till well blended (about 3 minutes), stopping and scraping the sides down when necessary.
While soft, divide mixture into 12-15 equal parts and roll into balls with your hands. Roll the balls in Confectioner's Sugar, Extra Cocoa Powder, Chopped Nuts or Sprinkles if desired.
I like to keep these balls on a plate in the freezer. You can also keep them in the fridge. At room temperature, they will be soft and go down too quickly for you to savor!
that's so complicated for truffles! When I make them I just make 2 parts dark chocolate chips to one part boiled heavy cream; boil the cream, mix into chocolate chips, led stand for 3 minutes, mix again and viola! truffles! (Don't they have parave heavy cream? I'm pretty sure my mom had some at some point).
Then you can infuse things into the heavy cream when you are boiling it; so far I've made chai truffles, espresso truffles, cinnamon truffles and hazelnut truffles. I was thinking of making rosemary infused truffles but I haven't had the occasion yet.
Posted by: abandoning eden | August 28, 2008 at 05:40 AM