Salted Cashew Cacao Crunch Truffles Recipe

salted cashew cacao crunch truffles

So I fiiiiiinally found a way to use these cute ice cube trays I got on a silly little whim years ago. They said “try me” on them and I swear it may have been that that made me do it. Whyever it was, I am glad. These are *so* much easier to make with the pop-out factor in effect.

Once again, Navitas Naturals to the rescue! This bag of cacao butter they make is awesome because it comes in little chunks rather than this huge, solid block that you need a jack hammer to get into.

Let the yummies begin!

. . . . . . . . .

Salted Cashew Cacao Crunch Truffles Recipe

The truffles …

  • 1/2 cup raw cashews
  • 1/2 cup raw sunflower seeds
  • 1/4 cup coconut sugar
  • 1 tbsp maca powder
  • 1/4 cup cacao butter, melted
  • 1/4 cup coconut butter, softened
  • 1 tsp vanilla extract
  • 1/8 tsp kosher salt

And the coating …

  • 1 tsp coarse sea salt
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp coconut sugar

Blend in food processor cashews, sunflower seeds, coconut sugar, maca, cacao butter, coconut butter, vanilla and 1/8 tsp salt, scraping down sides til well combined. Mixture will have lots of texture.

Spoon into push-out ice cube tray, about 1 tsp per section. If you don’t have a tray, refrigerate or freeze til thick but not hard (2 to 10 min) then spoon into teaspoon sized balls on parchment paper. Sprinkle lightly with coarse sea salt then refrigerate til hard, about an hour.

Mix together cocoa powder and coconut sugar. Remove balls from fridge and pop them out one at a time, rolling each one in your palm to melt the surface a bit so the sugar will stick. Roll balls in coconut sugar cocoa powder mixture and enjoy!

Oh, PS, keep refrigerated. Yes, yes.

Salted Cashew Cacao Crunch Truffles Recipe

{ 0 comments… add one now }

Submit a Question or Comment

Previous post:

Next post: