Reishi Raspberry Cashew Butter Truffles

• Vegetarian
• Gluten free

• Produce

  • 4 tbsp Reishi mushroom

• Condiments

  • 3 tbsp Raspberry jam

• Baking & Spices

  • 1 1/2 cups Chopped 70% dark chocolate
  • 1/8 tsp Cinnamon, ground
  • 1/4 cup Cocoa powder + more
  • 1 pinch Pink sea salt, fine

• Oils & Vinegars

  • 2 tbsp Coconut oil, virgin

• Dairy

  • 1 cup Cashew butter, creamy unsalted roasted

Found on willfrolicforfood.com

Description

Ingredients

• 1 1/2 cups chopped 70% dark chocolate
• 2 tablespoons virgin coconut oil
• 1 cup creamy unsalted roasted cashew butter
• 3 tablespoons raspberry jam (blackberry jam or cherry preserves would also work well
• 1/8 teaspoon ground cinnamon
• 4 tablespoons reishi mushroom powder (I used a blend of powdered turkey tail, reishi, cordyceps mushrooms from Om Nutrition)
• pinch fine pink sea salt
• *optional: 1/8 teaspoon cardamom
• 1/4 cup cocoa powder + more as needed
• 1 cup chopped 70% dark chocolate (100 grams)
• 2 tablespoons virgin coconut oil
• 1/4 cup creamy tahini
• 1/4 cup creamy unsalted almond butter or creamy unsalted cashew butter
• 1 teaspoon turmeric
• 1/8 teaspoon ground black pepper
• 2 tablespoons raw honey (use maple syrup or agave if vegan)
• 1/2 teaspoon vanilla extract
• optional: bee pollen / chia seeds / hemp hearts for decorating the truffles
• 5 tablespoons cocoa powder
• 4 tablespoons coconut sugar
• 5 teaspoons reishi mushroom powder
• pinch cayenne + more to taste
• 1/2 teaspoon cinnamon + more to taste
• optional: vegan marshmallows

Directions

• Melt the chocolate with the coconut oil over a double boiler (or in a bowl fitter over a pan of simmering water). Take care not to get any water into the bowl or the chocolate will seize.
• Once melted, stir in the cashew butter, jam, cinnamon, mushroom powder, sea salt and cardamom. Set in the fridge to chill for 30 minutes until the ganache is firm.
• Add the cocoa powder to a shallow bowl. Line a baking sheet with parchment paper (this is just for ease of clean up).
• Use a teaspoon or tablespoon to scoop out rounds of ganache, rolling the ganache between your hands to form marble or golf-ball sized rounds (up to your preference). Roll the truffles in cocoa powder until well coated. Set the cocoa dusted truffles on the parchment sheet. Continue until your rolled all of the ganache into truffles and dusted them all in cocoa. Set the tray in the fridge to chill until firm, about 30 minutes. Truffles can be chilled overnight if you’re making them ahead. Store in the fridge in a lidded glass container. Truffles can also be stored at room temperature in a lidded jar. Best eaten within 7 days of being made.
• Melt the chocolate with the coconut oil over a double boiler (or in a bowl fitter over a pan of simmering water). Take care not to get any water into the bowl or the chocolate will seize.
• Add the rest of the ingredients to the chocolate: tahini, nut butter, turmeric, ground black pepper, honey and vanilla.
• Set your flexible silicone mould on a sheet pan (this is just for easy of working with melted chocolate in a flexible mould).
• Use a tablespoon to pour the ganache into the flexible silicone moulds. Optional: sprinkle each truffle with bee pollen / chia seeds / hemp hearts. Chill the truffles in the fridge until firm, minimum of 1 hour or until the truffles have hardened.
• To serve, pop the truffles out of the moulds. Store in the fridge in a lidded glass container. Truffles can also be stored at room temperature in a lidded jar. Best eaten within 7 days of being made.
• Add all of the ingredients to a mason jar and shake to combine.
• I brought these to a holiday event in a big jar with the cocoa mix on the bottom, and then I packed the top of the jar with 12 square vegan marshmallows from Sweet and Sara’s.
• Serve with 1 cup hot plant milk per 2 tablespoons cocoa mix. For a darker, sweeter cocoa add more cocoa mix per 1 cup hot plant milk as you like. Top with marshmallows or coconut whipped cream and enjoy! Keeps well in a lidded jar at room temperature.