Cashew Butter Chocolate Truffles (df)
Photography by Eleanor Ozich .
An easy, indulgent and wholesome recipe from Eleanor Ozich of Petite Kitchen blog to celebrate National Nut Day.
1 1/2 cups of 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 teaspoons vanilla extract
1/4 teaspoon sea salt
To make the raw unsalted cashew butter, blend 1½ 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.
For further inspiring raw recipe ideas visit Eleanor's popular blog, Petite Kitchen. For more information on nuts or to buy, visit www.alisonspantry.co.nz or www.motherearth.co.nz
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!