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Rating
5/5 (from 2 ratings)5
Ingredients
½ cup cacao butter (melted)
½ cup agave nectar
½ cup cacao powder
½ cup carob powder
½ cup cashews
3 tablespoons raw cacao powder (for rolling)
Recipe Directions
1. Blend the melted cacao butter, cashews, and agave nectar until smooth.
2. Add the cacao powder and the carob powder and blend until smooth.
3. Chill in the freezer.
4. When firm enough, roll into balls.
5. Coat with cacao powder.
Raymond's Thoughts
By RaymondThe chocolate and the carob balance well to create a very delicious dark truffle.
It stays firm if you’re sure to keep it frozen!
Note: If you don’t have a really powerful, high speed blender, be sure to soak the nuts in water for a few hours first to soften them. All of the ingredients can be purchased raw if you look for them.
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Comments
Top voted
rawclaire
May 23, 2010
This sounds awesome. I always make chocolate with cacao butter, sweetener, and chocolate powder, but I never thought about adding nuts to it. A new great idea for chocolate. Thanks Ray :)
gordienali
Oct 09, 2010
sounds delish- but how do you you melt the cacao butter?
RCBAlive
Nov 26, 2009
Sounds delicious Ray. Do you think I can substitute sunflower seeds for the cashews, since most raw cashews aren't really raw?
All
gordienali
Oct 09, 2010
sounds delish- but how do you you melt the cacao butter?
rawclaire
May 23, 2010
This sounds awesome. I always make chocolate with cacao butter, sweetener, and chocolate powder, but I never thought about adding nuts to it. A new great idea for chocolate. Thanks Ray :)
RCBAlive
Nov 26, 2009
Sounds delicious Ray. Do you think I can substitute sunflower seeds for the cashews, since most raw cashews aren't really raw?
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