Silkeny Summer Smoothie
These stunning raw vegan truffles are easy and quick to make, and are incredibly satisfying…
You will likely feel like a real “Willy Wonka” in your kitchen, as this recipe never fails to impress the lucky ones, that get to sink their teeth into one of these magical truffles. With healthy and simple ingredients and a wide range of toppings to choose from, these feel-good treats are fun to make, and even more fun to taste!
Recipe makes 8–10 chocolate truffles
Ingredients
2/3 cup smooth almond butter and/or cashew butter
3 tbsp agave syrup
1/2 tsp vanilla extract (omit if using our Vanilla Infused Agave for this recipe)
1/3 cup Silkeny coconut oil, melted
1/3 cup cacao powder
1/8 tsp sea salt
1/4 cup water
Directions
In a small bowl, whisk the agave nectar with the water until it is evenly dispersed. Set aside.
Using a blender, blend all of the ingredients listed (except for the coconut oil), until smooth. Next, pour in the coconut oil and blend until well incorporated.
Spoon out the mixture into a bowl and place it in the refrigerator for at least 1 hour, or until you are ready to assemble the truffles. The refrigeration will allow it to become more firm and malleable.
Have your toppings all ready and placed into small bowls for easy access, before you start rolling.
Use a spoon to scoop out and roll as you go, using your hands to form uniform bite-sized balls. After forming every truffle, roll them into coconut flakes, cacao powder, or any other desired superfood, and lay flat onto a tray, or in an airtight container. Store in the refrigerator, until ready to serve.
Now for the hardest part… trying not to eat them all in the same day.
Note: For a slightly firmer and different truffle variation, substitute melted cacao butter for the coconut oil in this recipe. With cacao butter, the truffles can also remain unrefrigerated for longer periods of time.
Topping suggestions:
unsweetened coconut flakes
cacao powder
ground pumpkin seeds
cacao nibs
coconut sugar
This recipe was made by our recipe developer Jill Stella Richards.
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