These are vegan and refined sugar-free, blending the luscious creaminess of coconut with the nutty richness of cashew, and a sweet vanilla taste. Enrobed in quality dark chocolate, this nourishing treat will bring wellness and pleasure to your taste buds.
VEGAN / GLUTEN FREE / REFINED SUGAR FREE
Makes approx 15 chocolates
INGREDIENTS
- 1 cup roasted or raw cashew nuts (approximately 137.5g)
- 1⁄4 tsp salt
- 1⁄2 tsp vanilla
- 2 1/2 cups desiccated coconut
- 1 cup heated brown rice syrup (approximately 212.5g)
- 1/3 cup coconut nectar or maple syrup (approximately 75g)
- 1/8 cup heated cacao butter (approximately 25g)
METHOD
1. Melt cacao butter over a low heat. Once melted, gently add in the brown rice syrup and maple syrup. Warm to a low heat.
2. In a food processor, combine cashew nuts, vanilla, salt. Blend until the mixture resembles a flour. Do not over-blend or it will release oil and turn to a cashew butter.
3. Add desiccated coconut to the food processor and blend for five seconds or until mixed. Gradually add the heated brown rice syrup mixture to the dry ingredients in the food processor. Pulse until combined.
4. Put the mixture in a bowl and then hand press the mixture into silicon trays or a baking paper-lined rectangular dish. Set in the fridge until cool to touch.
5. While this is setting, melt half of your chocolate drops over a double boiler or low heat, making sure not to get any water or steam into the chocolate. Remove from heat once all melted.
6. Remove coconut and cashew slab from the fridge and cut into rectangular or square pieces. Or if you used a silicon mould, remove the pieces from the silicon, ready for dipping.
7. To temper the chocolate, add the remaining chocolate drops and thoroughly mix them into the melted chocolate. This should cause the chocolate to thicken and have a shiny texture. Do not let this sit for long or it will start to set.
8. Using a chocolate dipping fork or regular forks, enrobe each piece by dunking it into the tempered chocolate and then gently sliding off the fork onto parchment paper.
9. Sprinkle each piece with desiccated coconut. It's nice to blend the coconut in the food processor to get a finer texture.
10. Let set in a cool, dry place (ideally 17° C), or a fridge for faster setting. Enjoy. These will last for six months.
