The smoothness of the truffle is discovered only through the snap of the dark chocolate coating. And once this delectable little ball melts away in your mouth, unlike conventional truffles, you'll be feeling not one ounce of guilt (well I didn't anyway!!) due to all the nutrients found in the raw cashews, cacao powder and raw organic coconut oil!
I'm already imagining the flavours you could inject into these truffles to make them that little more special..... finely ground coffee beans, finely grated orange/lime rind, a few drops of natural peppermint extract......!
I'm sorry to those of you needing to avoid nuts. Sunflower seeds come to mind as a possible replacement although I havent tried them. Perhaps soaking them overnight and then drying them well would soften them enough to achieve that smooth paste consistency. Let me know if any of you try that.
I obviously made these in the Thermomix which makes it all super super easy but I imagine a good quality food processor could achieve the same result.
Enough talking, lets get making!
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| Raw cashew, cacao and coconut oil truffles coated in dark chocolate |
Raw Cashew, Cacao and Coconut Oil Truffles coated in Dark Chocolate
Ingredients
150g raw cashews90g raw organic coconut oil
35g (1/3 c) raw cacao powder
100g (1/3 c) rice malt syrup
a splash of vanilla extract
a couple of glugs of cream
a block of good quality dark chocolate
Method - Conventional
1. Place raw cashews in a good quality food processor and blend until a smooth paste forms.2. Melt the coconut oil in a small saucepan on a low heat until just melted.
3. Add coconut oil and remaining ingredients (except chocolate block) to the food processor and blend until a smooth thick paste forms (similar to a ganache). Taste for sweetness and add a little more rice malt syrup if desired.
4. Spoon into chocolate moulds or if you dont have them, just scrape it all into a container and once it sets spoon out into balls to coat with the melted chocolate.
5. Place moulds or container in the fridge and allow to set (this will take at least a couple of hours).
6. Once set, melt a block of good quality dark chocolate, press out cashew/chocolate ganache from moulds (or scoop from container) and spoon over melted chocolate to coat. Place on a tray and back in the fridge until chocolate sets.
Method - Thermomix
1. Blend cashews on speed 9 until a paste forms (approx 20 sec)
2. Add coconut oil and melt at 60 degrees sp2 for 1 minute.
3. Add cacao powder, rice malt syrup, vanilla extract and cream and mix on speed 4 until it all comes together into a smooth thick paste. (approx 15-20 seconds). Taste for sweetness and add a little more rice malt syrup if desired.
4. Spoon into chocolate moulds or if you dont have them, just scrape it all into a container and once it sets spoon out into balls to coat with the melted chocolate.
5. Place moulds or container in the fridge and allow to set (this will take at least a couple of hours).
6. Once set, break up block of chocolate into single pieces and place in clean and thoroughly dry TM bowl. Melt on speed 3, 60 degrees for 2 minutes.
7. Press out cashew/chocolate ganache from moulds (or scoop from container) and spoon over melted chocolate to coat. Place on a tray and back in the fridge until chocolate sets.
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