Saturday, November 12, 2011

Raw Chocolate Truffles


I've posted already about 'balls' on this blog. I really do think they're a delicious, nutrient filled snack. I brought them into the pub one time and my friend Jess loved them. I've been telling her I would make her balls for months now- and today was finally the day. Today was a bit different, however, because this time I made up the recipe myself so I could share it with you. I must warn you- the ingredients for this recipe are quite pricey...but they are so good for you and so worth it. This recipe makes about 2 dozen truffles. One recipe uses only half or less of a jar of nut butter so it goes a long way.

By the way...did you know how amazing raw, unprocessed chocolate is for you? (It's good for your heart, your happiness, it's full of magnesium, antioxidants and so much more!) 
Mmmm Cashew butter
Raw Chocolate Truffles   
3/4 cup of cashew butter (room temperature)
3/4 cup of pure maple syrup
1/4 cup of agave syrup
1/2 tsp of vanilla bean powder
1 tbsp aged balsamic vinegar
2 tbsp maca powder
pinch of sea salt
4 tbsp high quality coconut oil, softened 
1 1/2 cups high quality raw chocolate powder
unsweetened coconut/chocolate powder for dusting

1. In a large bowl, beat the cashew butter, maple syrup, agave syrup, vanilla bean powder, balsamic vinegar, maca powder, salt and coconut oil until smooth and creamy. 
2. Beat in raw chocolate powder in 1/2 cup additions until smooth with a wooden spoon. 
3. Chill in the fridge for about half an hour or until firm enough to handle. 
4. Set up a plate with coconut and a plate with cacao powder. Spoonful small amounts into your hand and roll into a ball. Dust with coconut or cacao powder. I had to make the truffles in rounds, putting the mixture back in the fridge to firm up. Store in an air tight container or give to someone special! Keep these bad boys in the fridge! 
Change things up: add a few drops of peppermint oil or orange oil to part of the mixture to give a different flavor. You could also add goji berries or dust with crushed cacao nibs for more crunch.  
Chantalle has the most amazing raw chocolate.
This is the brand of vanilla powder I use,
but I also use real vanilla beans sometimes.

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The final product! Yum! 






4 comments:

  1. Do you think you could use apple cider vinegar instead of balsamic?

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  2. Hey Cass, I would just omit the balsamic. It's just there to bring out the chocolate flavor- I'm not thinking apple cider vinegar would do the same thing!

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  3. Wow Sarah, these look delicious! My birthday is in a week... :)

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  4. SARAH! Those look soooooooooooo good. Can't wait to cook and bake together with you this summer <3 Love, Linda

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