Cashew-Chocolate Truffles

These are a favorite for both adults and kids alike. These are packed with healthy fats meaning kids bellies stay full longer. A great snack, good for cool-weather travel, and easily packable for lunch-box sized desserts.

  • 4 cups soaked cashews (12 oz bag of raw cashews soaked overnight)
  • ½ lb cocoa butter
  • ¾ cup water
  • ½ cup agave
  • 2/3 cup carob
  • pinch of sea salt

Drain the cashews if still soaking. Melt cocoa butter on stove top on low heat and in a double-boiler if needed. Place all ingredients except the melted cocao butter into the Vitamix or high-speed blender or food processor. (Note: put water and agave in first to make the mixing easier). Blend the ingredients for 30-60 seconds and while the blender is still running, pour in the melted cacoa butter in one continuous stream. Continue blending until thoroughly mixed.

Line a baking sheet with parchment paper or wax paper and drip or spoon the batter onto the wax paper in your desired size. Two-tablespoons per truffle for small truffles and four-tablespoons for “large” truffles. Place truffles in refrigerator to cool.

Truffles can be eaten like this, or rolled into balls and then in carob/cacao powder after chilling in the fridge for 90-120 minutes. Maca and spirulina powder can also be used if you want several different “colors” of truffles (as shown in picture).

Note: Will keep in fridge up 7-10 days. These can be frozen as well and thawed before eating.

 

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