Category: Truffles, bonbons and candies
Preparation time: 1 h 30 min
INGREDIENTS:
1/2 cup organic agave syrup
1 1/2 cup raw organic cocoa powder
1/4 tsp ground vanilla
1/2 cup raw soaked and drained hazelnuts
1/2 cup raw soaked and drained cashews
Pinch of Himalayan salt
1 tsp organic hazelnut oil
1/3 cup finely chopped cocoa butter
1/3 cup organic coconut oil
Dried organic coconut shreds for topping
Assembly:
Set up a double boiler over law heat in the stovetop.
Place cocoa butter in the double boiler and melt, stirring gently, for 2 minutes until almost smooth.
Remove from heat before completely melted.
Add coconut oil to melted cocoa butter and let it stand until it melts.
In a large food processor or blender, combine agave syrup, ground vanilla, Himalayan salt, hazelnuts, cashews, and hazelnut oil. Pulse on high until creamy and very smooth.
Scrape the mixture into a bowl and chill, covered loosely, in the refrigerator for 45 minutes.
Roll into 1-inch balls by hand and place on a lined baking sheet.
Chill for 10 minutes more in the refrigerator.
Roll balls into organic coconuts shreds.
Serve at room temperature.
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