Vegan Unicorn Truffles // Recipe and Video

Hi Friends!

I'm so excited to share this fun and delicious recipe with you! Watch the step by step video on youtube here and keep on reading for the recipe and ingredients! I've linked everything you'll need below and please make sure to tag me in your photos if you post them!

Unicorns are totally having a moment and when Lululemon asked me to share some special treats with their Ambassador team I couldn't think of a better embodiment of the workout wear tribe. These truffles are 100% vegan, made with a cashew base and so much fun to make. Just make sure to plan ahead because they do need at least 3 hours in the freezer to set prior to decorating!

When using Cashews as a base you absolutely need a high speed blender. If you have a Vitamix you're good to go and won't need to soak your cashews. If your blender isn't as heavy duty just make sure you soak your cashews in water overnight (#moreplanning) so they'll be soft enough to blend up! You'll also need some sort of truffle mold. I love using silicone molds whenever possible because they're non-toxic, super durable, easy to clean and the truffles just pop right out! This is my favorite one.

Let's get magical, people!

Tools:
High Speed Blender
Truffle Mold

Ingredients:

Lemon White Chocolate Filling
1 1/2 cups raw cashews
Juice of 3 lemons
1/4 cup almond milk (or other nut milk)
1 tsp vanilla extract
1/2 cup maple syrup  
1/4 cup cacao butter melted (I personally love using the wafers because they're easy to measure) Sprinkles

Superfood Colors (to make the rainbow filling)*
1 Beet
1 tsp turmeric 
1 tablet of E3Live (substitute 1/2 tsp wheatgrass powder or matcha tea)                                         8 Blueberries or tsp Acai Powder

Topping
1 bag of Vegan Chocolate Chips
1/2 cup Coconut Oil
Gold Luster Dust
All the Sprinkles (naturally colored are best!)

*alternatively you can use food coloring, I love this brand
 

Start by adding all the filling ingredients into your blender in the order listed. You'll need to drain your cashews if you soaked them and you'll also need to melt the cacao butter. I use a double boiler, but you can absolutely use the microwave. 

Blend the filling on low for 2 minutes, slowly turning up the speed until the filling is completely smooth. Separate equally into 4 bowls.

Now onto the fun part; making the superfood colors! Start by placing a paper towel over a plate and grate half a beet over the paper towel. Fold the paper towel up and squeeze over your first bowl. Don't worry, you won't even taste the beet and the color is so beautiful! From there add sprinkles and mix again. You seriously can't go wrong with the sprinkles, add as many as you'd like!

Next add a capsule of E3Live to your next bowl of batter and mix, then add sprinkles. Alternatively you can use some wheatgrass powder or matcha tea, however I haven't tested these so can't guarantee the taste.

Take your next bowl and mix in your turmeric and then add sprinkles! Finish up with some mashed blueberries in your fourth bowl, or alternatively and MUCH easier use Acai Powder (I love this stuff for it's antioxidant powers and literally put it in all my smoothies!) don't forget your sprinkles!

Fill 4 piping bags (or gallon ziplock bags) with each color individually and pipe into your mold. If you're using the ziplock bag all you have to do is cut a tiny hole at one of the bottom corners once it's full of your batter. You'll want to make sure that you get all 4 colors into each mold and remember to have fun with this! There is no set order or special way, just make sure the molds are full!

Take a spatula or knife and run it over the top of the mold to smooth out all the excess filling. This will also help the truffles sit flat when you plate them. Using a toothpick swirl each truffle mold around a bit to create a more detailed rainbow effect! Smooth over again and place in the freezer for a minimum of 3 hours, but preferably overnight. I placed the mold on a cookie sheet to easily move it.

Once the truffles are set, melt your chocolate and coconut oil in a double boiler, stirring constantly. If you prefer to use the microwave start with 20-30 second intervals and make sure to stir, stir, stir in between each interval!

While the chocolate cools a bit, pop the truffles out of the mold and place on a wire cooling rack, this will deliver the best results however you can also use a cookie sheet lined with wax paper. From there you'll slowly pour the chocolate over the truffles making sure that they're evenly coated. Before the chocolate dries, cover with sprinkles and luster dust. There are no rules when it comes to decorating your truffles so make sure HAVE FUN!

Place these in the freezer to set until the chocolate it hardened. When you're ready to enjoy let them defrost for 5-10 minutes before serving!

I really hope you enjoyed this video and make sure to leave a comment if you have any questions! 

Peace, Love and Rainbows

Paul

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