This recipe was created by world reknown chef Charlie Trotter, and is featured in the cookbook Great Chefs Cook Vegan (Gibbs Smith 2008)

Mignardises

• 1 cup raw cashew butter
• 1 cup maple syrup
• 1 cup cocoa powder
• 1/2 teaspoon vanilla seeds scraped from vanilla bean
• 1 tablespoon nama shoyu (raw soy sauce)

Variety of coatings such as coconut, sesame seeds, crushed pumpkin seeds, cayenne pepper or chopped dried fruit

In a food processor, combine cashew butter, maple syrup, cocoa powder, vanilla seeds and nama shoyu and process until smooth and thick. Pour into a shallow container and cover and refrigerate for 4 hours.

Using a melon baller, scrape truffle base into small balls. Fill or roll chocolate truffles with spices, seeds, nuts or dried fruits of your choice. Shape as desired (rounds, pear-shaped, nougat, or cylinders).

Makes approximately 80 pieces.

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