Cashew Butter Chocolate Truffles (df)
Photography Eleanor Ozich .
An easy, indulgent and wholesome recipe from Eleanor Ozich of Petite Kitchen blog to celebrate National Nut Day.
1 1/2 cups of raw cashews – to make unsalted cashew butter
1/4 cup coconut oil, melted
3 rounded tablespoons cacao or cocoa powder
1/4 cup natural sweetener - coconut nectar, honey, ricemalt syrup
2 teaspoons vanilla extract
1/4 teaspoon sea salt
To make the raw unsalted cashew butter, blend 1½ cups of raw cashews together for 5 - 7 minutes until creamy. Cashews will become very powdery, then clump, then turn to a peanut-butter-like consistency.
Next, line a walled container with baking paper. Blend all ingredients in a blender until smooth. Pour into container and leave in the freezer for four hours or overnight to set.
Once firm, scoop out and roll into balls. Coat with anything you like! Desiccated coconut, berry powder, chopped nuts or cacao nibs, and return to fridge until you are ready to enjoy!
Keep chilled.
For further inspiring raw recipe ideas visit Eleanor's popular blog, Petite Kitchen. For more information on nuts or to buy, visit www.alisonspantry.co.nz or www.motherearth.co.nz
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.