My Disappointing Valentine’s Day, and my favorite Raw Chocolate Truffles Recipe
I could picture my favorite chocolate truffles and how good they’d taste in my mouth, but I was bummed. They were gone a day before Valentine’s Day, with the exception of one that I ate for breakfast on V Day. Ok, I confess. My husband made 2 dozen raw chocolate truffles a few days before that and I was guilty of most of them disappearing…they’re just cashews, right?
If you’ve never had raw chocolate truffles (it sounds like it would be less tasty right?), you won’t go back after having them. They melt-in-your-mouth & are divine! Plus if you get the best cacao nibs, it has 10x+ more antioxidants than blueberries. Comment below–what do you think? Let me know how you like it…
Brazilian Raw Chocolate Truffles (Brigadeiros)
3/4 C raw cacao powder
1.5 cups cashews, soaked 2-4 hrs
3/4 C agave nectar, maple syrup, or honey (I use maple syrup)
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
3/4 C cacao butter, melted
Approximately 1 cup cacao nibs
cupcake paper liner/truffle paper liner
Follow the recipe: Blend all ingredients except for cacao butter & cacao nibs in a Nutri Bullet Hi-Speed Blender/Mixer) until smooth. Slowly add the cacao butter & continue to blend until completely incorporated. Pour into a bowl & place in the fridge x 15-30 min until firm enough to scoop & mold. Using small ice cream scoop make balls (or you can make smaller scoops than that, which I personally prefer), about 2 tsp in size. Roll in cacao nibs to coat.
Makes about 2 dozen truffles.
Source: Everyday Raw Desserts (Raw Food) by Matthew Kenney
(a famous raw food chef who has raw restaurants in NYC & OKC).
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