So yesterday in the kitchen, aside from making my tortilla wrap for a very late lunch:
I was also making something else as well.
I used two different kinds of chocolates, mainly because one I felt was too sweet and then the other I felt made the whole batch too bitter. In the end, the bitter overpowered the semi-sweet. So I added some agave nectar to it. A girl’s gotta have some sweetness in her life, right? Don’t worry, I added so little that I couldn’t even taste it that much, but at least I also couldn’t taste the bitter as well.
I took the recipe from here and modified it, substituting the full-fat coconut milk for raw cashews and cold water, blended together in my sexy lover (the Vita-Mix) until it turned into sort of a heavy cream consistency.
I opted out of using the pure vanilla extract and maple syrup, because the semi-sweet baking squares were already sweet enough – for me, at least. I melted the chocolate baking squares in a bowl in the microwave and then stirred it into the cashew cream until it turned brown.
Then I put it in the fridge overnight. The next morning, I rolled them into balls, dusted them in a fine layer of cocoa and matcha powder, and then stuck them back in the freezer to continue chilling.
Pretty, aren’t they?