To let us know that National Nut Day is coming up in October, Jo’s kitchen recently had a delicious delivery. Alison’s Pantry and Mother Earth (two of New Zealand’s biggest nut providers) sent us lunch specially created by Mondays, our favourite wholefoods cafe in Kingsland. The wee truffles were too good to be true; nothing bad in this recipe! And we had to quickly make them again to satisfy our need for more. Make a batch for dad to enjoy on Sunday.
|1 cup||Nut butter, use raw unsalted cashew butter* (Main)|
|¼ cup||Coconut oil, use virgin coconut oil, melted|
|3 Tbsp||Cacao powder, or cocoa powder (Main)|
|¼ cup||Sweetener, use a natural sweetener like honey, coconut nectar, or ricemalt syrup|
|2 tsp||Vanilla extract|
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- Line a walled container with baking paper. Blend all ingredients in a blender until smooth. Pour into container and leave in fridge to set.
- Once firm, scoop out and roll into balls. Coat with anything you like! Desiccated coconut, berry powder, chopped nuts or cacao nibs.
- Return to the fridge until you are ready to enjoy. Store in the fridge.
Cashew butter - I found it hard to buy raw cashew butter so used the Ceres organic cashew butter made from lightly roasted cashews. It also contains salt so I omitted the salt in the truffle recipe. Alternatively, you canmake your own cashew butter.