With Christmas upon us, it would be unusual to go all the way through Christmas without a little indulging here or there.
This recipe is a great chocolate recipe for anyone who finds themselves at Christmas unable to eat any chocolate treats because they either dairy intolerant, fructose intolerant or a vegan 🙂 You can pig out on these though – go easy if you are fructose intolerant or watching your weight though.
100g cacao butter, melted
70g cacao powder
200g cashew flour
80g maple syrup
pinch of salt
1/2 Tsp vanilla
1/4 cup crushed almonds
Melt the cacao butter in a bowl that is resting in boiling water. The cacao butter melts at 37 degrees Celsius and will melt better if cut up or grated finely.
While the cacao butter is melting, place the cashew flour, salt, vanilla and cacao powder into a medium size bowl and stir to combine ingredients.
Once the cacao butter is melted, pour into the cashew flour mixture and add the maple syrup.
Stir well and set aside into the fridge for 1-2 hours.
If your almond are not already crushed, you can crush them now either in a small food processor or a rolling pins does the trick.
Once the mixture has hardened a little, roll into balls and then coat in the crushed almonds. Repeat until all the mixture is gone.
Place in the freezer overnight and enjoy on Christmas day.
Cashew Flour – to make cashew flour, simply place raw cashews into a food processor and blend until fine – careful you don’t over do it or you will end up with cashew butter 🙂