If you don't like nuts much, you can mix milk powder with the nut powders. During winter, I always have almond, cashew and pistachio meal/flour/powder ready bought form Trader Joe's and it makes lot more easier for me to put the recipes together.
Servings: 8 Truffles
- Almond meal 1 Cup (16 tbs)
- Pink food color 2 Drop
- Cashew meal 3/4 Cup (12 tbs)
- Pistachio powder 3/4 Cup (12 tbs)
- Powdered sugar 10 Tablespoon , divided
- Vanilla 1 Tablespoon , divided
- Melted chocolate 1 Cup (16 tbs) (for coating)
In three different bowls, place the almond meal, cashew meal and pistachio powder. Divide the sugar among all the three bowls.
In almond and cashew mixture, add vanilla. In almond mixture, add pink food color.
In cashew mixture, pour in ½ tablespoon of warm water and mix with spoon until firm dough is formed.
In pistachio mixture, pour in ½ tablespoon of warm water and mix with spoon until firm dough is formed. Set aside.
In almond mixture, add in ½ tablespoon of warm water at a time and mix until firm dough is formed.
Line a sheet with wax paper and make a square with greased hands. Place over the wax paper. Make squares of pistachio and almond mixture and stack on one another as shown in the video. Wrap and refrigerate for 30 minutes.
Slice the square into four equal parts and dip in melted chocolate the way you desire. Let it sit until completely set.
Slice and serve.
Things You Will Need
Warm Water as needed, divided