Chocolates and Truffles
Ingredients
- 1/2 cup cacao butter
- 1/2 cup raw cacao powder
- 1 Tbsp coconut oil
- 3-5 Tbsp maple syrup
- 1/4 tsp vanilla extract
- Pinch of sea salt
- Ganache
- 1/2 cup raw cashews
- 1/2 cup cacao butter
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
Preparation
For the vegan white chocolate ganache
Double boil the cacao butter and set a part
Place the coconut milk into a small pot and bring to a boil. When it’s boiling, pour it over the cacao butter. When it’s completely smooth put it in a blender and add the rest of the ingredients. Blend until its completely smooth
Add more sugar or salt to taste. Pour the ganache into a bowl and place in the fridge to set or overnight in the refrigerator
To shape the truffles
Use a spoon to scoop out portions of the ganache and roll it between your hands to shape into a ball
Place the truffles in the freezer or in the refrigerator to firm up
To make the coating, in a double boiler, melt the cacao butter. Remove from heat and add the other ingredients and stir until its completely smooth
Use a spoon to dip the ganache balls and place it on a lined baking sheet
Keep chilled until ready to serve
