C hocolate Truffles

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 Agave syrup Vanilla Water Salt Cocoa butter (melted) Cocoa powder Hazelnuts Goji berries Raisins Lucuma powder C amu-Camu powder

3/4 cup 1/4 cup 1/2 teaspoons 1/4 cup 1 pinch 1/3 cup 1/3 cup 10 10 to taste 1 tsp 1 ts p

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.