- Place the cream cheese, sweetener, maca powder,
cashew milk, and vanilla in a bowl and mix with a hand
mixer until smooth. Taste and adjust the sweetness to
your liking, adding more sweetener or maca powder, if
desired. Cover and refrigerate for at least 3 hours or
overnight. - Using a mini ice cream scooper or spoon, scoop
out 1-inch balls of the mixture. Place the balls on a
serving platter. Place the platter in the refrigerator while
you make the chocolate drizzle. - To make the drizzle, place the cream, sweetener,
and chopped chocolate in a double boiler or in a heat-
safe bowl set over a pan of simmering water. Heat on
low, stirring, just until the chocolate is melted. Remove
from the heat and stir in the vanilla. Allow the drizzle to
cool in the refrigerator for 8 minutes or until thickened,
but still a bit warm; if it hardens too much, return the
drizzle to the double boiler and reheat gently. - Remove the truffles from the fridge and use a
spoon to drizzle the chocolate over each truffle. Serve
chilled. - Store extras in an airtight container in the
refrigerator for up to 4 days. Freezing is not
recommended.
sharon
(sharon)
#1