20 April 2010

Nutbutter Truffles

Oh, the glory that is the truffle! So I'm a bit obsessed at the moment, but when you find such an amazing gluten-free/dairy-free treat, you don't let go of it that easily. I decided to expand my truffle repertoire with other nutbutters: cashew and peanut butter. I busted these out for Easter with the help of my trusty sidekick (Note: four hands are better than two sticky, chocolate-covered hands all alone). The results were a smashing success. I was glad to help the Easter Bunny out with the food allergy crowd.

Coconut Cashew Butter Truffle
*gluten-free, dairy-free, vegan

1 cup cashew butter
1/2 cup agave syrup (or honey)
1/2 cup shredded coconut, unsweetened
1/4 cup creamed coconut
1 Tbsp flax meal
1 Tbsp sesame seed
1 tsp vanilla
4-6 oz semi-sweet vegan chocolate chips
shredded coconut
or chopped nuts for topping

Mash all the ingredients except chocolate chips together. Chill mixture for about an hour so it is easier to work with. Once chilled, roll the cashew mixture into teaspoon-sized balls (or bigger depending on whether you like bit-sized or larger) and place on parchment. Place balls in the freezer until cold and hard. If you try to roll them in the chocolate unfrozen, they will fall apart.

Covering the truffles:
Melt chocolate chips in the microwave, 30 seconds at a time until smooth. Set out clean parchment and any additional toppings. Remove balls from the freezer. One at a time, dip cashew balls in the chocolate and roll them between your palms. It gets really messy, but the more chocolate on your palms, the more even the coverage. You can then roll the truffles in shredded coconut or chopped nuts or whatever you desire (this is where it is helpful to have a truffle-making partner). They are also delicious plain and simple. Place truffles on parchment and let the chocolate solidify. Keep in refrigerator until you're ready to eat. Best eaten at room temp.

Makes about 40+ small truffles

Alternative Flavor:
Chocolate Peanut Butter Truffle

1 cup natural peanut butter, salted
1/2 cup honey (or agave syrup)
1/2 cup peanut or almond meal
1/4 cup cocoa powder
1 Tbsp flax meal
1 Tbsp sesame seeds
1 tsp vanilla
4-6 oz semi-sweet vegan chocolate chips

Follow directions above. The peanut butter mixture ends up a little more dry than the cashew one; no need to freeze.


Mary Lundquist said...

Nice! I will be sure to give these a try. They look amazing.

dahlhaus said...

Hi Maryka,
Do you mind sending me a little email with your shipping address for me to send the cupcake stand your way? I forgot to mention that in my blog post...:)
my email is