Salted Caramel Cashew Truffles Recipe
Our friends at MAWish Food share their yummy and raw, indulgent truffle recipe, boosted with their Maca 'Liquid Balance' Vegan Salted Caramel Latte Blend, that's a perfect way to satisfy your sweet craving without the use of refined sugar.
The Peruvian radish Maca is rich in calcium magnesium iron zinc and vitamin b. It tastes like caramel and is renowned for balancing hormones, boosting energy and stamina, increasing sex drive, supporting good mood, fertility and brain health as well as helping to maintain bone density.
120g aw cashews soaked overnight or in boiling water for 15mins
20g almond butter
2 heaped teaspoons cocoa powder + extra to dust - We recommend this one by Elements for Life
4 large medjool dates
1 teaspoons of vanilla extract
1 teaspoon of LIQUID BALANCE SALTED CARAMEL VEGAN LATTE BLEND
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To make the Truffles:
Drain the soaked cashews to add to a food processor along with all the other ingredients & blend until completely smooth.
Taste and adjust the flavour accordingly, adding an extra cocoa if needed or a little water or almond butter if too dry.
Keeping the mixture in the the food processor bowl, refrigerate for 2 hours to harden - the mixture should be hard enough to easily shape into balls.
Sprinkle cocoa powder onto a plate.
Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the cocoa powder.
Repeat for the rest of the mixture.
Keep truffles in an airtight container in the fridge for up to 5 days.