It’s trufflemania! Healthy organic truffles are not only easy to make, they are bursting with flavor in every bite. In addition, these little treats are power packed with nutrients. And on top of that? My family has been devouring them.
The boys have been taking them to school in their lunches and yesterday I sent my father a package of the chocolate prune truffles (including a couple of these as well). Hi Dad! Hope you are enjoying the truffles :-)
½ cup (raw) cashews
¼ cup creamy roasted almond butter
¼ cup agave nectar
2 tablespoons cacao powder
1 tablespoon vanilla extract
1 tablespoon orange zest
¼ cup cacao powder
- Place cashews in a food processor and pulse until the texture of coarse sand
- Add almond butter, agave, cacao powder, vanilla and orange zest and pulse until smooth
- Refrigerate for 2-3 hours, until firm
- Remove from fridge and roll into ½ inch balls
- Coat with cacao powder
This gluten-free vegan truffle recipe is based on one in Charlie Trotter’s book Raw. Filled with gorgeous photographs, the book is truly a feast for the eyes.
It also contains a plethora of wholesome delicious recipes. While they are rather complex, they can also provide great ideas and staring points for your own simple creations.
I have one more truffle recipe up my sleeve. Stay tuned as trufflemania continues…
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