MY AMAZING VEGAN CASHEW TRUFFLES

Jag må ha blivit mer liberal när det kommer till att äta animaliska livsmedel men helt ärligt tycker jag bara inte att det hör julen till. Att frossa i alla möjliga sorters kött och fisk på den högtid som ju framför allt handlar om godhet, att ta hand om varandra känns bara märkligt.
Det finns ju en uppsjö av bra vegetariska varianter till julbordet på nätet: Flora och Green Kitchen Stories har tipsat om flera juliga vego-rätter, själv tänkte jag i veckan bidra med ett par personliga favoriter.
Vi börjar med julgodiset (helt rimliga prioriteringar): Låt mig presentera de TOKgoda veganska tryfflarna jag trollade ihop helt utan recept förra veckan!

I may have become more liberal when it comes to food lately but honestly, I just don’t think eating meat has anything to do with Christmas. To indulge in all kinds of meat and fish on a holiday that mainly is about kindness and taking care of each other just feels strange. Am I right?
There’s plenty of good vegetarian Christmas recipes table online: Minimalist baker and Green Kitchen Stories, for example, have shared lots of delicious dishes. Anyway, I thought I’d contribute with a couple of personal favorites this week. Let’s start with Christmas candy: let me introduce the amazing vegan truffles I invented last week!

Choklad-doppade HYFSAT NYTTIGA cashewtryfflar. Cashewmassan inuti smakar som någon slags kakdeg, så jag gjorde två olika smaksättningar på kaktemat: en med saffran (lussebullstryffeln) och en med choklad och salta mandlar (brownietryffeln).

Chocolate covered (pretty healthy!!) cashew truffles. The cashew paste inside tastes like some kind of cake dough, so I made two different flavors on that theme: one with saffron (the “saffron bun truffle”) and one with chocolate and salted almonds (the “brownie truffle”).

INGREDIENTS:
Filling:
2 dl cashew nuts (soaked in water overnight)
2 dates
a little pure vanilla powder (it’s okay without too)
salt by taste (it needs more than you might think!)

Coating:
100-200 g dark chocolate (70% or more)

Suggestions of flavourings:
0,5 g saffron + a tbsp rum
cacao + roasted and salted almonds
cardemom + cinnamon
1 tbsp disaronno
… or just leave them pure!

After letting the cashew nuts soak in water at least 6 hours, mix them in a blender together with the rest of the ingredients of the filling until it’s a smooth but thick paste. Add the flavoring. Roll the paste to balls and leave them in the refrigerator while you’re melting the chocolate. Carefully cover the cashew balls in chocolate, and let the chocolate harden for 20 minutes in the fridge before eating.

Och! Om du får smält choklad över efter att du täckt alla tryfflar- rör ner några nävar nötter, krossade pepparkakor eller torkade tranbär och låt alltsammans stelna på en plåt. Vips så har du ett svingott och fint bräck till godisbuffén också.

Bonus! If you happen to have some melted chocolate left after you’ve covered all truffles, add a bunch of nuts, crushed gingerbread or dried cranberries and pour it out on a baking paper to dry. Then you have a lovely christmasy “rocky road”-ish chocolate to add to your candy buffet!

2 responses to “MY AMAZING VEGAN CASHEW TRUFFLES

  1. Lucie says:

    THEY LOOK DELICIOUS !!! And the list of ingredients is so small this is amazing !
    Lucie,

    http://thefrenchpier.blogspot.com/

  2. L Dreyar says:

    I like any dark 🍫 treat. Thanks for posting some more recipes.

    I usually prefer close to 100% dark 🍫, but it becomes very bitter to taste sometimes. 😅

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