Vegan Chef Jess Rice showed how to make Superfood Truffles, and previewed Nashville VegFest. (see recipe below) Don’t miss the 3rd annual Nashville VegFest, celebrating the plant-based lifestyle. It's Saturday, April 7 from 10am to 6pm at the Nashville Fairgrounds, featuring 80+ vendors, top chefs, cooking demos, food/product samples, children's activities, food trucks, and more. Get all the details at www.nashvillevegfest.com.
3/4 cup raw cashew butter*
1/4 cup raw agave syrup
1/4 cup maple syrup
1/3 cup melted raw cacao butter
1/4 cup coconut butter
1/4 cup cacao powder
1/4 cup water
1/2 teaspoon almond extract
1/2 vanilla bean, seeded
A pinch of sea salt
*Cashew butter is made by blending 1 cup raw cashews and slowly drizzling in grapeseed oil once a paste starts to form from the cashews alone
Options for Toppings:
-Chia seeds + Goji berries
-Matcha Green Tea Powder + Bee pollen
-Cacao Nibs + Sea Salt
Make cashew butter in your food processor by pulsing the cashews until a paste-like substance forms.
Stop and scrape down the sides of the food processor often.
If necessary, slowly stream in a small amount of grapeseed oil until a smooth butter forms.
Melt cacao butter and coconut butter in a double boiler or in your dehydrator
Transfer cashew butter to a blender with water, vanilla, sea salt, almond extract, and sweeteners.
Slowly stream in liquified coconut butter and cacao butter until it is smooth throughout and well-combined
Add cacao powder a tablespoon at a time so the mixture does not seize up
Transfer chocolate mix to a large metal or glass bowl and chill in the freezer until completely frozen
Using a small spoon or a melon baller, scoop out the frozen mix and roll it into a ball (use gloves to avoid a mess) and toss each ball in desired toppings.
Set on a cookie sheet and chill in the refrigerator until firm again. Serve and enjoy!