The chocolate and the carob balance well to create a very delicious, dark truffle. It stays firm if you’re sure to keep it frozen!
½ cup cacao butter, melted
½ cup agave nectar
½ cup cacao powder
½ cup carob powder
½ cup cashews
3 tablespoon raw cacao powder, for rolling
Note: If you don’t have a really powerful, high speed blender, be sure to soak the nuts in water for a few hours first to soften them. All of the ingredients can be purchased raw if you look for them.
sounds delish- but how do you you melt the cacao butter?
This sounds awesome. I always make chocolate with cacao butter, sweetener, and chocolate powder, but I never thought about adding nuts to it. A new great idea for chocolate. Thanks Ray :)
Sounds delicious Ray. Do you think I can substitute sunflower seeds for the cashews, since most raw cashews aren't really raw?