Tonight, while watching Master Chef on HuluPlus, I developed a craving for truffles, so I whipped up this old stand-by during the commercial break. It’s slightly modified from Charlie Trotter’s recipe in the book Great Chefs Cook Vegan, by Linda Long.
I normally dust these decadent truffles in raw cacao powder, but tonight I decided to sprinkle them with Himalayan salt. Yum. Craving satisfied. 🙂
3-INGREDIENT CHOCOLATE TRUFFLES
Combine equal parts raw cashew butter, raw cacao powder, and maple syrup (grade C is best) in a food processor until creamy. (For tonight’s batch, I used 1/4 cup of each ingredient).
Chill in freezer until solid enough to scoop out by the spoonful and roll into balls (at least 15 minutes).
Eat as is, or roll in topping of choice, such as crushed nuts, shredded coconut, raw cacao powder, Himalayan salt, or even crushed peppermint candy.
Store extras in the fridge or freezer (I prefer freezer).