Thursday, December 11, 2014

Vegan Holiday Truffles

You will need:

-1/2 C raw cashews
-1/2 C cold water
-1/2 C coconut sugar or agave
-10 oz. 100% cocao unsweetened baking bar
-Blendfresh Red or purple, coconut,cocoa powder, mint or coconut extract

1. Place chocolate in a double broiler and let melt while you work on the next few steps.
2. Put coconut sugar in blender and blend until powdered. Empty powder into a bowl and set aside.
3. Put cashews and cold water in the blender and blend on the Blendtec soup setting
4. Scrape the sides down and blend again until the mixture is the consistency of heavy cream.(If you use the blendtec twister jar you won't need to do this step)
5. Once melted, let the chocolate cool a couple of minutes in prep of handling it. Carefully fold in the cashew cream-you dont want any bubbles so stir in slowly.
6. If you want to, add mint or coconut flavor now.
7. Roll in to small balls and place onto a tray.
8. Cool in fridge for 20 min. Once cooled, take a ball and roll it into the blendfresh red or purple fruit veggie powder for a slight berry-tart pizazz and extra nutrititon, or you can roll it in coconut, coca powder, or some other goodness. Store in fridge to let set up completely typically 2 hrs. Enjoy!

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