Easy Nutty Chocolate Bombs

These nutty chocolate bombs have creamy truffle cashew-coconut centre, enrobed in dark chocolate. Each bite is a perfect harmony of smoothness, and natural sweetness that will keep you reaching for more.

Ingredients

• 1½ Cup Cashews
• 6 tbsp Coconut Oil (Melted)
• 4½ tbsp Maple Syrup
• 1½ tsp Vanilla Essence
• 100 g Dark Chocolate (amount to suit)
• ¼ Cup Protein Powder (I used collagen powder)

Nutty Chocolate Bombs Recipe

Combine the cashew nuts, coconut oil, syrup, protein powder and vanilla essence in the food processor until smooth.

Roll into balls with some extra protein powder in your hand and place on baking tray lined with baking paper and place in the freezer for 20 minutes. It doesn’t matter if they are not perfectly round as you’ll find they will flatten slightly.

Meanwhile melt the dark chocolate in bursts of 30 seconds in the microwave.

Dip the balls in the chocolate and place back on the baking tray and leave to set. Store in a air tight container and keep in the refrigerator.

Cashew Chocolate Bombs Alternatives

If you don’t like cashews or don’t have them in stock here are a few suggestions you can use as an alternitive:

Walnuts
Almonds
Hazelnuts
Or a mixture of nuts

You can also use ground almonds and add some almond essence instead of vanilla for marzipan chocolate bombs.

Do I have to use Protein Powder?

No you don’t but this helps bind the ingredients together and easier to roll the balls. Alternatively you could use coconut flour, almond flour, quinoa flour or chickpea flour. Depending on the type of flour you choose the taste may change. For example; quinoa flour is quite strong so this flavour will come through more than the others.

How To Store Chocolate Bombs With Nut Centres

Store these vegan chocolate bombs in a air tight container and keep in the fridge. They will keep for a couple of months.

If you like this recipe, you may also like:

Homemade Nutty Chocolate Bars (Taste like Twix Bars)
Giant Chocolate Chip and Nut Cookies