Welcome to another day of VeganMoFo, the month of vegan food. VeganMoFo is an annual event where bloggers from all over the world dedicate their time and their blogs to writing about vegan food every weekday for a month. This year The “V” Word’s theme is “Vegan Products I Love.” All month I will be writing about vegan products that are worth writing about, reading about, buying, trying and spreading the word about. And if any of those products inspired recipes, I will share those with you as well.
Today it’s a sweet post because I am writing about Artisana and their incredible nut butters AND because I am sharing a very special recipe for Vegan Chocolate Truffles. I know! Artisana believes in the art of healthy food.
Artisana creates “unique, delicious, healthy, gourmet food that is a work of passion for us, blending together nuts and seeds like the vibrant colors of an artist’s palette. Handmade with care, our organic foods are crafted using a temperature controlled process that preserves the life-essential fatty acids, proteins, vitamins and enzymes.”
Yes, Artisana’s products are organic and raw. They use only 100% certified organic nuts, seeds, and coconut meat which means no pesticides, chemicals or GMOs. There is no added oil, sugar, preservatives or artificial flavors. All of their products are hand-crafted in Oakland, California. They hand-select the finest new harvest nuts, seeds and coconut.
Artisana also has a huge variety of nut butters and coconut butters.
They offer almond butter, tahini, walnut butter, pecan butter, cashew butter, macadamia cashew butter, coconut butter, cacao bliss chocolate spread and extra-virgin pure coconut oil. Some come in 16-oz. jars and some in 8-oz. jars.
Artisana also sells their products in single serving squeeze packs. They are perfect for enjoying their products on the go.
Each packet contains one serving of healthy, delicious spread in a convenient and easy packet.
Artisana was kind enough to send me some of their single-serve packets and a few of their jars of nut butters. I had to think a long time about what to make with them though I was tempted to just eat them out of the jars and packets.
In the end, I decided to make Tom some truffles for Valentine’s Day and I was going to make them chocolate peanut butter truffles because he loves peanut butter. But then I thought why use peanut butter when I have all these exotic nut butters right in front of me.
I chose the Macadamia/Cashew Butter and made the most amazing, delicious truffles I ever tasted. Tom was so in love with them, they were gone before I knew it and I had to make another batch. Those went pretty fast too!
These truffles are vegan and gluten-free. I’m not usually a dessert person but I loved these. I also love a dessert that doesn’t require baking.
Check out Artisana’s web site for more info, how to order, recipes, news and more. If you are going to buy nut butters, you should definitely buy these.
Thank you Artisana for the delicious nut butters and coconut butters and for helping me make the most amazing truffles EVER!
Be sure to visit The “V” Word every weekday this month during VeganMoFo for more vegan products that are worth blogging about and more recipes. In the meantime, make these Vegan Truffles and enjoy!
Vegan Chocolate Macadamia Butter Truffles
GF
Makes approximately 30 truffles
2 cups vegan chocolate chips
2 Tbs. V-Butter or vegan butter
4 oz. vegan cream cheese
1 ½ cups powdered sugar
2 tsp. vanilla
¼ cup Artisana Macadamia/Cashew Butter
Toppings: toasted coconut, chopped hazelnuts
In a small saucepan, melt the chocolate chips and butter over low heat. Stir constantly until the chocolate is smooth. Remove from the heat.
In a medium bowl, cream together the cream cheese and the powdered sugar with a hand mixer. Stir in 1½ cups of the melted chocolate and the vanilla. Mix in the macadamia butter until well combined. Cover with plastic wrap and refrigerate for at least 1 hour.
Line a baking sheet with parchment paper. Set it on your work station along with small bowls of the toppings you are using. Also put the remaining melted chocolate in a bowl to use as a topping.
Remove the truffle mix from the refrigerator. Using a spoon or melon baller, scoop some truffle mix and roll it into a 1-inch ball. It should be about the size of a large gumball. Roll the ball into whichever topping you like and lay it on the baking sheet.
If you are using the melted chocolate, drop the ball into the chocolate and lift it out with two forks onto the baking sheet. Continue until you use all the truffle mix. Refrigerate the truffles for at least an hour or until they set. Store in the refrigerator to keep them solid.
The “V” Word: Say it. Eat it. Live it.
- 2 cups chocolate chips
- 2 Tbs. V-Butter or vegan butter
- 4 oz. vegan cream cheese
- 1 ½ cups powdered sugar
- 2 tsp. vanilla
- ¼ cup macadamia butter
- Toppings: toasted coconut, chopped hazelnuts
- In a small saucepan, melt the chocolate chips and butter over low heat. Stir constantly until the chocolate is smooth. Remove from the heat.
- In a medium bowl, cream together the cream cheese and the powdered sugar with a hand mixer. Stir in 1½ cups of the melted chocolate and the vanilla. Mix in the macadamia butter until well combined. Cover with plastic wrap and refrigerate for at least 1 hour.
- Line a baking sheet with parchment paper. Set it on your work station along with small bowls of the toppings you are using. Also put the remaining melted chocolate in a bowl to use as a topping.
- Remove the truffle mix from the refrigerator. Using a spoon or melon baller, scoop some truffle mix and roll it into a 1-inch ball. It should be about the size of a large gumball. Roll the ball into whichever topping you like and lay it on the baking sheet.
- If you are using the melted chocolate, drop the ball into the chocolate and lift it out with two forks onto the baking sheet. Continue until you use all the truffle mix. Refrigerate the truffles for at least an hour or until they set. Store in the refrigerator to keep them solid.
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