Aunt Janice's Cashew Butter Truffles
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
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
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!