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!

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, 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 Thoughts

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!

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sounds delish- but how do you you melt the cacao butter?

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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 :)

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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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