C andies
and S nacks
Chocolate Truffles I learnt about this vegan chocolate truffle recipe, which I’m sharing with you now, at the School of Raw-Vegan Nutrition, run by Matthew Kenney in Los Angeles. This is one of my favorite chocolate recipes, for which I am so grateful to Matthew. Last year I graduated from his school with a lot of new knowledge and inspiration to create new interesting recipes based on the principles of vegan cuisine. Thank you, Matthew!
INGREDIENTS Cashew butter 3/4 cup Agave syrup 1/4 cup Vanilla 1/2 teaspoons Water 1/4 cup Salt 1 pinch Cocoa butter (melted) 1/3 cup Cocoa powder 1/3 cup Hazelnuts 10 Goji berries 10 Raisins to taste Lucuma powder 1 tsp Camu-Camu powder 1 tsp
1 Blend all the ingredients, except for the cocoa and cocoa butter, together in a blender at a low speed until smooth. It is very important to do everything quickly and avoid overheating the products or the dish will fail as the ingredients will lose their properties. 2 Add the melted cocoa butter and cocoa powder to the blended mixture. Continue to blend gently until the cocoa dissolves completely. 3 Pour the mixture into a mold and leave in the refrigerator to cool. 4 Once cool, roll the mixture into little balls or shape it using silicon candy molds. Add a goji berry, nut or piece of a fruit into each candy. Remember if you add fresh fruit that they can be stored for no longer than 2 days. Put your truffles back into the refrigerator to set. 5 Roll your truffles in the topping of your choice: cocoa powder, chopped nuts or lucuma powder. IMPORTANT! You can buy cashew oil or make it yourself by blending dried nuts for about 10-15 minutes until smooth. It is very important to avoid oil overheating: it should not boil or simmer! You can only melt and heat it by double boiling; otherwise, it will lose its taste and useful properties, and you will fail in the process of chocolate making.
Anastassia Khozissova | JUST DOLCE
115
