Truffle Mishap Turns Into Awesome Frosting
In desperation to get a truffle to my sick toddler (its one of the only foods I can count on her eating) I decided to give my standard recipe a try without soaking the cashews first. I over compensated for not soaking and added way more liquid than I usually do which resulted in a chocolatey mixture too soft for a truffle but perfect for frosting (or in our case eating out of a bowl straight up).
Raw Chocolate Frosting:
1/2 cup raw cashews
8 pitted dates
4 Tablespoons raw cacao powder
2 Tablespoons raw cacao paste (melted in hot water bath after being measured)
1 Tablespoon raw cacao butter (melted in hot water bath after being measured)
3-4 Tablespoons sweetened nut milk*
First grind the cashews to a powder. Then add all of the remaining ingredients and blend until smooth. Serve as a cake filling/frosting or on its own topped with cacao nibs.
This will yield about 1 cup.
*I make my sweetened nut milk by blending 1/4 cup almonds, 1 full vanilla bean, 2 dates, and 3 cups of water
This reminded me of the bakery cakes we would get when I was a kid that had pudding between the layers except this is way better and delicious.