Tyler Wendling
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Wendling & Boyd: The Blog

Wendling & Boyd: The Blog 

Aunt Janice's Cashew Butter Truffles

Hey guys! 

If you're a Michigander, you know the pain of having hot summers and cold winters. If you ever meet a Michigander, most of us will say that the weather is bi-polar. But with that there's the universal saying of "Christmas in July". As being raised in a family who cherishes the entire Christmas season (we seriously go out and get a Christmas tree the day after Thanksgiving), it's my favorite time of year. As a Christmas bumpkin, I'm usually blaring Christmas music during July. With thinking of the recipes of the past that my Grandma Boyd made during the Christmas season, I instantly thought "Peanut Butter Balls". They're essential a buckeye but my Grandma also made coconut balls that were also like a Mound Candy Bar but a lot healthier. With it being a hot summer, I turned my air conditioning, played Frank Sinatra, and started thinking of how I could make a these. My friend Dee, who is a fellow vegetarian, designer, and friend, she made me a jar of cashew butter. It looked at me in my cupboard and I instantly called her up. With the jar not being enough for our recipe, Dee brought the ingredients over to make more. So today, I have a recipe for the cashew butter and the cashew butter truffles: 

Cashew Butter Recipe 

Ingredients and Utensils 

8oz roasted unsalted cashews

4 oz toasted coconut

1 tsp sea salt 

Baking sheet 

Parchment Paper 

Food Processor

Step1:  Preheat oven to 350 

Step 2: Place a piece of parchment onto a baking sheet. Add your coconut and place into the oven. Keep an eye on it so it doesn't burn. (save some coconut for later)

Step 3. In a food processor blend cashews, toasted coconut, and sea salt until it's smooth and creamy. 

 

Now for the Truffles

Ingredients and Utensils

Approximately 1 cup of powdered sugar 

 12 oz bag of semi sweet chocolate chips

Toasted coconut from before

Baking sheet

Parchment paper 

2 forks

Double boiler or a small saucepan and a heat safe bowl.

 

Step 1: Add your powdered sugar to your cashew butter and blend until it becomes a dough. If it's still liquid add a tsp of powdered sugar until it comes together. 

Step 2: Roll into balls and place onto your baking sheet covered in parchment. Then place in the freezer to set

Step 3. In a double boiler (or a small saucepan of heat safe bowl) add your chocolate chips and stir until melted. If using a small saucepan don't let the water at the bottom hit the bottom of the bowl.

Step 4: When smooth,  grab your cashew butter balls from the fridge.

Step 5: Grab two forks and roll in chocolate. This is somewhat time sensitive because if you leave the cashew butter balls in to long, they'll melt into the chocolate. 

Step 6: Place on baking sheet with parchment 

Step 7: Sprinkle with toasted coconut and set in freezer to set.

And you're done!

I hope you guys enjoyed this recipe. Dee and I honestly...ate all of the truffles that we made after they were set... Oh well! 

I hope you guys have a lovely Saturday! Stay tuned for another recipe! 

-Ty