These kinds of freezer chocolates and cacao truffles are so fast and so easy, they're total life-changers once you get the hang of them. Imagine always having fresh healthy, vegan chocolates around for snacks and desserts.
The only downside to vegan chocolate tarts, truffles and treats like these? The receipt shock leaving Whole Foods with all those superfoods and raw nut butters! We've got two hacks for that.
The first is to make several recipes at a time that require a few of the same ingredients. For example, try holistic nutritionist, Jennie Miremadi's strawberry hearts below and her raspberry cashew snack balls here.
The second is to learn to make simple staples like nut butter and freeze-dried strawberries from scratch. Last Valentine's Day, we made these dehydrated berries in a snap. And cashew butter is as easy as blending raw or roasted nuts in your food processor til buttery (add roughly 1/2 teaspoon salt for every 2 cups of nuts).
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The post XOXO: Vegan Chocolate Hearts With Strawberry Cashew Butter appeared first on The Chalkboard.
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