It turns out that the best recipes sometimes come from instinct but mostly from a few simple ingredients! In this case, the result is a batch of chewy, rich, chocolatey, cashew truffles that are actually healthier than the average truffle and so insanely delicious. These lovely cashew truffles are just PERFECT for dessert or afternoon pick-me-up in school or work lunches.
1. Preheat the oven to 350.
2. In a small pan mix the honey and coconut oil until combined. Whisk in the cinnamon and vanilla.
3. Place the cashews in a bowl and pour the honey mixture over to pan and use a spatula to toss them around until completely coated.
4. When coated, spread in a single layer on a pan and bake for 6 minutes.
5. Remover from your oven, toss and spread evenly, baking for 6 more minutes.
6. Transfer the roasted cashews into a clean medium-sized bowl. Then add in the light brown sugar and a few pinches of kosher salt. Toss to coat cashews.
7. Once coated in sugar, spread the warm nuts in one leayer on a parchment lined baking sheet to cool. If any stick together, you can break them apart once they're cool enough. Store in an air tight container.
- Break up the chocolate for the chocolate ganache and place into a mixing bowl.
- Heat coconut cream to a simmer.
- Pour the simmering coconut cream over the chocolate pieces in the mixing bowl. Leave to sit for around a minute to melt, then mix it into a chocolate sauce.
- Place into the fridge to set, this will take a few hours, you'll know it's set when you stick a knife into it and it's solid all the way down.
- When set, use a spoon to scoop out even amount of the ganache and droll it into a ball.
- Roll each ball in cashew pieces.
- Place the ball onto a parchment lined baking tray.
- When all the balls are rolled, place into the freezer.