Every day a holiday
I’m a huge fan of silly national holidays; you know, those everyday celebrations for everything from pickles to pocketbooks. I figure that life can be hard enough these days, why not choose to celebrate every single day- even if it is for a goofy reason? Today is National Dessert Day, though come to think of it, every day should be dessert day! I thought I’d share a favorite extremely easy recipe for chocolate truffles made with a
Chocolate. Truffles. Chocolate truffles. Mmmm.
Along those lines, I also happen to love chocolate in a big way, but as my taste buds and food preferences have evolved, so have my chocolate preferences. I’ve experimented with making homemade truffles in the past to mixed results. The first few batches were less than perfect because I tried to use a double-boiler at various times in the process. These are super easy to make and incredibly delicious.
Cacao vs. Cocoa
You’ll notice that I use cacao in my recipes instead of traditional cocoa. The most basic reason being that cacao considered healthier since it’s raw and retains more enzymes and nutrients while cocoa is roasted. You’ll also notice that there are some not so subtle taste variations when you use one or the other. While I’m sure that you can easily use cocoa instead of cacao, I prefer the richer, almost earthier taste that cacao produces. Totally up to you though.
- 3/4 cup cashew butter
- 1/2 cup maple syrup
- 1/3 cup melted cacao butter
- 1/3 cup cacao powder (1/3 cup for recipe, use extra to dust)
- 1 teaspoon vanilla extract
- 1 Tablespoon shredded coconut
- 1 teaspoon rum, chocolate liqueur or chocolate extract. More is fine too!
- 1 Tablespoon crushed walnuts
- Walnut halves and shredded coconut to decorate
- While most recipes call for finely chopped cacao butter, I used slightly larger chunks and then break them into uneven pieces. There are a few methods to melt them. You could try a double boiler, but it doesn’t quite seem worth the effort. For my best result, I put them in a microwavable bowl and then heated it up in 5-10 second increments. It all melts very quickly so keep a very close eye out. You can also grind corasely and then place them in a mug that you dip in a larger bowl with boiling water, but I’m slightly clumsy at the best of times and it kept slipping.
- Keep the cacao powder and Tbsp of shredded coconut on the side and blend all ingredients in your blender or food processor for about 10-20 seconds until it’s all smooth. You might want to heat up the cashew butter very slightly so it becomes runny before adding to the blender bowl. Add the cacao powder until the color changes and the texture is smooth without any cacao pockets.
- Spray a bowl with nonstick spray and use a spatula to scrape all of the mixture into your bowl. Freeze or refrigerate for about 2-3 hours.
The actual texture will vary based on your freezer, the kind of cashew butter you use and a whole bunch of other things!
- Using a small scoop to create the size truffles you prefer (I tried a giant version. They were a bit of chocolate overload, so smaller is better). Pour coconut onto wax paper and roll the individual balls until coated. Feel free to experiment with other ingredients, like pure cacao or even pistachio bits. Top each with a half walnut.
- Chill until right before you’re ready to serve. They can last a few weeks, but you’ll notice that the ingredients seem to separate after about two weeks.
If you prefer your truffles to have a solid base, push down after rolling so that they have a flat bottom.
Till we beet again,
Did you make this recipe? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!
Want to talk about truffles, cacao or anything else food related? Use the handy-dandy contact form below to start a conversation: