Ingredients
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the Truffles :
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1 cup unsweetened cocoa powder (preferably Dutch process)
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1/4 cup raw cashew cream (see Note)
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1 tsp pure vanilla extract
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1/4 cup maple syrup
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1/4 cup coconut oil, melted
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1 tsp espresso powder
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1 tsp cayenne pepper
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1/2 tsp sea salt
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the Coating :
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1/2 cup unsweetened cocoa powder
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1/4 cup confectioners ' sugar
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1 tsp pure vanilla extract
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To make Raw Cashew Cream, soak 1 cup raw cashews in water overnight, drain, and blend with 1/4 cup water until smooth. Mash 1/4 of the mixture to thicken further.
Directions
Sub_title: Rich And Decadent, This Chocolate Treat Embodies The Essence Of African Cuisine With Its Unique Blend Of Spices And Ingredients
Description: These chocolaty truffles are not only vegan but also gluten-free, grain-free, high-protein, and kid-friendly! They’re perfect for any occasion and will have your taste buds dancing with delight.
Ingredients:
For the Truffles:
* 1 cup unsweetened cocoa powder (preferably Dutch process)
* 1/4 cup raw cashew cream (see Note)
* 1 tsp pure vanilla extract
* 1/4 cup maple syrup
* 1/4 cup coconut oil, melted
* 1 tsp espresso powder
* 1 tsp cayenne pepper
* 1/2 tsp sea salt
For the Coating:
* 1/2 cup unsweetened cocoa powder
* 1/4 cup confectioners’ sugar
* 1 tsp pure vanilla extract
Note: To make Raw Cashew Cream, soak 1 cup raw cashews in water overnight, drain, and blend with 1/4 cup water until smooth. Mash 1/4 of the mixture to thicken further.
Instructions:
1. In a medium bowl, whisk together the cocoa powder, cashew cream, vanilla extract, maple syrup, coconut oil, espresso powder, cayenne pepper, and sea salt until well combined. Set aside.
2. Place the unsweetened cocoa powder and confectioners’ sugar in separate shallow bowls. Scoop out tablespoon-sized portions of the truffle filling and roll into balls between your palms. Roll each ball first in the cocoa powder, then in the sugar, pressing gently to coat evenly. Place the finished truffles on a parchment-lined baking sheet or plate. Refrigerate for at least 30 minutes to allow the coating to set.
3. Once set, store the truffles in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months. Allow them to come to room temperature before serving.
Difficulty Level: Easy
Servings: About 30 medium-sized truffles
Nutritional Information per Serving (approximate):
Calories: 40
Fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 10 milligrams
Total carbohydrates: 4 grams
Dietary fiber: 1 gram
Recommended daily value not established.
Total Time Needed: <5 minutes (for preparation), plus 30 minutes (for chilling) Note: This recipe yields about 15 medium-sized truffles if you don't roll them in additional coatings. If you prefer smaller truffles, simply adjust the portion size when scooping out the filling.
Steps
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1
Done
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In a medium bowl, whisk together the cocoa powder, cashew cream, vanilla extract, maple syrup, coconut oil, espresso powder, cayenne pepper, and sea salt until well combined. Set aside. |
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2
Done
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Place the unsweetened cocoa powder and confectioners' sugar in separate shallow bowls. Scoop out tablespoon-sized portions of the truffle filling and roll into balls between your palms. Roll each ball first in the cocoa powder, then in the sugar, pressing gently to coat evenly. Place the finished truffles on a parchment-lined baking sheet or plate. Refrigerate for at least 30 minutes to allow the coating to set. |
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3
Done
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Once set, store the truffles in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months. Allow them to come to room temperature before serving. Difficulty Level: Easy Servings: About 30 medium-sized truffles Nutritional Information per Serving (approximate): Total Time Needed: <5 minutes (for preparation), plus 30 minutes (for chilling) Note: This recipe yields about 15 medium-sized truffles if you don't roll them in additional coatings. If you prefer smaller truffles, simply adjust the portion size when scooping out the filling. |
