T is for Truffle and V is for...

Vegan Truffle! I know what you're thinking the two words should never be in the same sentence together evah, I agree or should I say I would have agreed. However, after trying these little balls of deliciousness I strongly disagree. I love that they don't have cream or a cream substitute. The "cream" that you end up making looks like cream and taste like a nutty cream. It's really good.

Don't be afraid of the ingredients or the method just trust me and you won't be sorry. I rolled mine in cocoa powder and crushed toasted almonds. The crushed toasted almonds were my favorite. I also rolled some in crushed heath toffee pieces but I didn't really care for it. Anyway, enjoy! Oh and you can't even tell they are vegan. Since people can be a little weary of anything vegan my policy when it comes to these truffles is don't ask don't tell. Oh and one batch makes a boatload I scooped the balls with a teaspoon measuring spoon and it made a ton!

Delicious Vegan Truffles

courtesy of: Recipezaar

Ingredients
3/4 cup raw cashews
3/4 cup cold water
1 lb bittersweet chocolate

cocoa powder

Directions
1. Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).

2. Scrape the sides down and blend again until the mixture is the consistency of heavy cream.

3. Meanwhile, in a double boiler heat the chocolate until it's all melted.

4. Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).

5. Cool in the fridge for 2 hours (to set).

6. Take out a small ball, roll in cocoa powder and store in fridge/freezer.

7. Repeat until done.

P.S. Soak the cashews in the cold water in the fridge for about an hour and you'll get a better consistency to the mixture.

Frito Candy aka Crazy Bark

No you are not mistaken, you read that right Frito Candy! It's a bark made of the most uncommon ingredients Fritos, pretzels, Reese's peanut butter cups and chocolate. And let me just tell you it's TASTY!!!

I thought it sounded a little weird but I couldn't help and be intrigued and thank God I was. It's sweet, it's salty with a caramelized flavor in the back ground.. I don't know what else to say you will just have to try it for yourself. I will have to say if you like chocolate covered pretzels then you'll like this and I almost forgot about my favorite part it's sooooo easy to make!

Sweet, Salty, Frito Candy
Courtesy of Cookie Madness

2 cups pretzels
1 cup Fritos
8 mini peanut butter cups (Cut in half)
1 stick unsalted butter (8 tablespoons)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips (or however many you want) (I used the exact amount I think if you add more chocolate it would be too sweet)
Optional: Some peanuts for the top (Definately used them and I think it helps make it look "pretty")

Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick (Release) foil.

Place pretzels in food processor and pulse to break - don’t pulverize. Add Fritos to processor and break them up with pretzels. Dump into pan. Unwrap peanut butter cups and throw them in the mix.

Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for 8 minutes.

Remove pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars.

Cool at room temperature until you feel the pan is cool enough to be transfered to your refrigerator, then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp. It doesn’t have to be refrigerated, really.