09 Jan Cashew Ginger Chocolate Truffles
Truffles are pure indulgence, made simple and quick. Perfect for a last-minute surprise snack. These Cashew Ginger Chocolate Truffles are soft, chocolatey, but not so much. Remember my recipe is here to guide you. Feel free to cross the lines and change, add, skip an ingredient or two. You can play with the spices and adaptogens, the main ingredient’s proportions can be changed too. Surrender to the process, create, create, and let the truffles melt in your mouth. Can’t wait to see your beautiful creations.
10 min or less
makes 12-16 truffles
All you need
1/2 cup (100g) cashew butter (or simply blend raw cashews)
12 soft Medjool dates, unpitted
1-2 tbsp cacao powder
1 tsp maca
1/2 tsp ginger powder
pinch sea salt
Sprinkle some magic
with extra cacao powder
How to make
Place all ingredients in a bowl. Mix by hand.
Form the truffles, each 12-15g, by pressing and rolling the nutty dough.
Roll each truffle in cacao powder. The easiest and most efficient way is to place a few truffles in a jar and let them roll together. Repeat this step two-three times for each truffle batch, as the truffles will absorb the first round of cacao goodness.
Store in a cool place. They taste even better on the next day.