Include in Print View:

Protein Raspberry & Chocolate truffles

Courses:
Description
For when you';re feeling like something a little bit special....
Ingredients
  • 10 <p><strong>Makes
  • 12 truffles depending on the size</strong></p><p>1 cup of raw cashews</p><p>3 tablespoons raspberry powder</p><p>2 tablespoons sweet freedom or coconut nector</p><p>2 tablespoons melted cacao butter</p><p>1 tablespoon vegan protein powder </p><p><strong>For the chocolate topping:</strong></p><p>100 grammes good quality dark vegan chocolate</p><p>A handful of cacao nibs to decorate</p> (eg. Pea protein)
Instructions
  1. 1
    1. Place the cashews into a food processor and let it blitz for 7, 10 minutes until they start to turn into a buttery paste. It almost need to resemble shop store cashew butter. Make sure to scrape the sides from time to time to make sure everything get blended well.
    2. 2
      While the cashews are in the food processor melt the cacao butter. Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the cacao butter in the bowl and let it melt gently.
    3. 3
      Add the melted cacao butter and all the remaining ingredients to the food processor and blitz for a further minute until everything is well combined. You should have a relatively sticky, firm dough.
    4. 4
      Roll it into balls and place them in the fridge to firm up for at least 2 hours.
    5. 5
      Remove the balls from the fridge and dip them into the melted chocolate.
    6. 6
      Sprinkle them with cacao nibs (optional) and let them cool for at least 1 hour. Enjoy!, Store them in the fridge in an airtight container for up to 2 weeks.

    Credit: This delicious recipe and photo is from Elisa and her stunning blog www.happyskinkitchen.com

    .
Read it online: https://madeinhackney.org/recipe/protein-raspberry-chocolate-truffles/