Truffles anyone? I had been toying around with the idea of a Jem Raw truffle for a while but couldn't find exactly how to turn these amazing flavored almond butters into a shape that would hold to give a truffle it's form. I found an old recipe online for truffles where the center was thickened up with flour, so I gave it a shot and BINGO!
First off, why Jem Raw? Jew Raw Organics makes the most delicious butters I've ever tasted. Using extremely heavy grinding stones and a lot of patience, Jem Raw is able to achieve incredibly smooth nut butters by grinding ingredients to a size under 20 microns, at which point your tongue cannot distinguish individual particles. Unbelievably smooth and rich, with just the right touch of sweetness, their Chocolate Hazelnut Butter, Cinnamon Red Maca Almond Butter, or Cashew Cardamom Almond Butter have a luxurious, honey-like consistency unlike any nut butter you’ve ever had before.
Here's how to make them your own:
First, combine 3 tablespoons of Jem Raw of choice with 6 tablespoons of coconut flour and mix well. It should become batter like, almost like a dough. Scoop up by the teaspoon and roll into a ball between your hands. Set aside on a parchment paper lined pan until you have done this with the entire batch.
Next, over low heat, melt 1-2 oz dark chocolate, 1 tbsp coconut oil, and 1-2 tbsp coconut sugar (depending on the sweetness of your chocolate). When melted, carefully drop one of the nut butter/coconut flour balls into the chocolate, cover, and remove with a spoon, to set on the parchment paper. When you have done the entire batch, put in the freezer to set, then remove after about an hour. Keep refrigerated when not chowing down, and enjoy!
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