{Makes 2 to 3 dozen truffles}
Pure indulgence! These mouthwatering little bites will win the hearts of even the most die-hard cooked foodists. Have some fun with this recipe and use a variety of silicone molds in different shapes: Try stars for the Fourth of July, animal shapes for kids, and hearts for Valentine's Day.
By the way, chocolate melts at under 100 F, so the chocolate itself in commercial chocolate usually is raw, but eh fillers they add (milk, sugar, and wax) are not.
Ingredients:
1 cup raw cashews, soaked
½ cup water
1 cup raw cacao powder
¾ cup melted raw coconut oil
1 tablespoon alcohol-free vanilla extract
½ cup raw honey or raw agave nectar
Combine all the ingredients in a high-speed blender and blend until smooth.
Spoon the mixture into silicone mini-ice cube trays and freeze for about 2 hours, until solid. Then pop the truffles out of the trays. Serve immediately, or place in a freezer bad and store in the freezer until you're ready to eat them.
Alternatively, line 2 baking sheets with wax paper or a silicone mat. Spoon the mixture into a pastry bag and squeeze out little mounds over the baking sheets. Place the sheets in the freezer for about 2 hours, until solid, and then serve immediately or store them in a freezer bag.
Pastry Bag in a Pinch
If you don't have a pastry bag, this method works just as well: Spoon the mixture into a heavy-duty zip-top plastic bag, steal it, and snip a tiny hole in one corner. Squeeze away.
