Creamy Cashew Raspberry Truffles
Enjoy the taste of tang and sweetness in this creamy frozen treat!
Equipment
- 1 cake pop mold
- 1 freezer
- 1 blender
- 1 double boiler
Ingredients
Truffles
- ¼ Cup raspberries
- 1 Cup cashews soaked, drained and rinse
- ½ Cup maple syrup or rice malt syrup or agave
- 1 tbsp beet powder optional
- ½ Cup coconut cream
- ¼ Cup shredded coconut
- ¼ Cup almond butter
- 1/2 cup raspberries to place in the middle
- 4 oz chocolate Dark chocolate melts easier than milk chocolate. I would do 2 bars so you don't run out of chocolate and use the rest to drizzle on top of your truffle balls when they're set.
Chocolate glaze
- 4 oz dark chocolate I would do 2 4 oz of a dark chocolate bar
Instructions
Truffles
- Gather all your ingredients and have all your equipment ready. You can freeze the cake pop mold until ready to use. Realize your limiting step is the cashews so try to do it the night before.
- Start by soaking cashews in boiling water for at least 10 minutes if you're pressed for time or overnight (preferable). You can also
- Drain the water and add the soaked cashews to a food processor with the other filling ingredients such as shredded coconut, coconut cream, maple syrup, almond butter, a few berries and beet powder, if using
- Blend well until creamy and achieved the color you wish.
- Using one side of a cake mold mold fill up all the half circles with the cream you just made. I would leave a bit of room and not fill it to the top so you can press a raspberry into the centre of it . I also didn't use the side that had a tiny circle on the other side which I wasn't sure what it was for but used it to pipe the cream into the second half of the hole. This comes in handy when you've frozen your first half of the cake pop mold and slip on the second side, empty, tightly on the first half. I then pipe the cream through the hole until it's filled (by tapping the mold often to settle it on top of the first mold on the top.
- Freeze until frozen which is at least 6 hours or preferrably overnight.
Chocolate Glaze
- Make a double boiler and place your chocolate in the heatproof bowl. When ready, pour into a tall heatproof glass so you can dip easily. I use a wooden skewer to pierce the truffle and dip the truffle into the chocolate.
- When ready, pour into a tall heatproof glass so you can dip easily.
- Remove the stick from the chocolate and let the excess drip off before placing it on a tray lined with parchment
- Sprinkle with garnishes, if desired
- After you've completed all your truffles and dipped them all, freeze them for 10-20 minutes before drizzling access chocolate to make zig zags on the balls.
Notes
I was pretty generous with the time needed for this recipe. You could use 2-4 hours to soak the cashews or overnight.
You'll also need a few hours or overnight to freeze the balls until ready to use. So hopefully keep a night aside for this recipe with overnight being used to freeze and 2-4 hours to make the recipe including keeping the cashews soaked.
You'll also need a few hours or overnight to freeze the balls until ready to use. So hopefully keep a night aside for this recipe with overnight being used to freeze and 2-4 hours to make the recipe including keeping the cashews soaked.
Nutrition
Calories: 333kcalCarbohydrates: 32gProtein: 6gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 15mgPotassium: 326mgFiber: 3gSugar: 22gVitamin A: 4IUVitamin C: 3mgCalcium: 63mgIron: 2mg