Cashew Butter Chocolate Truffles
Ingredients
1 1/2 cups of Alison’s Pantry Raw Cashews – to make unsalted cashew butter
1/4 cup coconut oil, melted
3 rounded tablespoons cacao or cocoa powder
1/4 cup natural sweetener – coconut nectar, honey, ricemalt syrup
2 tsp vanilla extract
1/4 tsp sea salt
Method
- To make the raw unsalted cashew butter, blend 1 ½ cups of raw cashews together for 5 – 7 minutes until creamy. Cashews will become very powdery, then clump, then turn to a peanut-butter-like consistency.
- Next, line a walled container with baking paper. Blend all ingredients in a blender until smooth. Pour into container and leave in the freezer for four hours or overnight to set.
- Once firm, scoop out and roll into balls. Coat with anything you like! Desiccated coconut, berry powder, chopped nuts or cacao nibs, and return to fridge until you are ready to enjoy!
- Keep chilled.
This recipe was created by Monday’s Cafe for Alison’s Pantry