Rating5/5 (from 2 ratings)5
½ cup cacao butter, melted
½ cup agave nectar
½ cup cacao powder
½ cup carob powder
½ cup cashews
3 tablespoon raw cacao powder, for rolling
- Blend the melted cacao butter, cashews, and agave nectar until smooth.
- Add the cacao powder and the carob powder, and blend until smooth.
- Chill in the freezer.
- When firm enough, roll into balls, then coat with cacao powder.
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.
Raymond's ThoughtsBy Raymond
The chocolate and the carob balance well to create a very delicious, dark truffle. It stays firm if you’re sure to keep it frozen!
Print This Recipe (PDF)
Click the button below to download the printable PDF.