Four-Flavor Raw Truffle Assortment
A gift-worthy assortment of cashew cacao truffles finished four ways, with pistachio, raspberry, coconut and cacao nib coatings in little green liners.
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75 recipes found · page 3 of 4
A gift-worthy assortment of cashew cacao truffles finished four ways, with pistachio, raspberry, coconut and cacao nib coatings in little green liners.
A blush-pink chilled soup of watermelon and ripe tomato, lightly spiced with ginger and served in pretty teacups with a swirl of cashew cream.
Soft pink pops of strawberries and cashew cream with fresh basil blended through, giving a subtle peppery perfume that makes the berries taste even sweeter.
Crisp cucumber rounds hollowed into little cups and filled with a finely diced mix of pepper, carrot, tomato and herbs, made for sharing from a wooden board.
Tender homemade coconut wraps rolled around crisp lettuce, red and yellow pepper strips and a creamy cashew spread, then cut in half to show off the colors.
Four jars, four colors: spinach pineapple green, strawberry pink, golden mango and a vivid raw beet berry smoothie, all built on one simple banana and cashew base.
Frozen blackberries, banana and creamy cashew milk blend into a dusty pink smoothie, crowned with frosty whole blackberries and a sprig of mint on top.
A pistachio-green cashew cheesecake swirled with raspberry, its sides pressed with crushed pistachios and its top sprinkled with vivid freeze-dried raspberry powder.
A gently warmed cashew latte tinted gold with fresh turmeric and ginger, frothed until a soft cap forms that holds a simple swirl of foam art.
A soft lilac smoothie bowl scented with dried lavender, decorated with pink dragon fruit, strawberries, kiwi and airy dehydrated buckwheat crispies.
Creamy vanilla bean cashew cheesecake drizzled with fine stripes of raw chocolate and topped with a single fresh strawberry, simple and striking on a colorful plate.
A simple vanilla chia pudding set in a glass and topped with crushed green pistachios and fresh mint leaves, served on a rustic wooden board.
Pink-streaked cashew cheesecake swirled with fresh strawberry puree and topped with strawberries rolled in fine coconut flour and lucuma for a frosted look.
Dense, truffle-like chocolate tarts in a hazelnut-date shell, each topped with halved strawberries for a juicy contrast to the rich cacao filling.
Four small chilled soups served in a row: earthy mushroom, sweet red pepper, spiced sprouted lentil and gingery carrot, all built from one cashew base.
A thick sheet of vanilla coconut cream scattered with blueberries and blackberries, frozen flat and snapped into rough shards for a quick, creamy snack.
Small tartlets with a crisp almond-date shell and a glossy cacao butter ganache, scattered with sliced almonds that set right into the chocolate.
Kulfi-inspired pops of ripe mango, cashew cream and ground cardamom, dipped in chopped pistachios and served alongside fresh cut mango.
Frozen strawberries and banana blended into soft pink nice cream, then folded with chopped fresh strawberries for juicy pieces in every spoonful.
Striking magenta maki made by tinting parsnip rice with fresh beet juice, rolled around avocado, cucumber and sprouts, then stacked high on a wooden board.
Lacinato and curly kale tossed with lemon zest, cracked black pepper and a little olive oil, then dried into bright, tangy chips on parchment.
A tropical cashew slice layered with golden mango cream and a tangy passion fruit glaze, each square topped with a papery physalis berry.
Long ribbons of cucumber wrapped around a smear of herbed cashew cheese, carrot matchsticks and fresh greens, standing upright on a green plate like dainty sushi bites.
Pale purple cashew cheesecake tinted with blackcurrants and blueberries, cut into neat wedges and decorated with fresh berries and dried rose petals.