Stephanie, the fearless leader at Fearless Fresh, and I met many years ago when we were both in very different places in our lives. We were both in the beginning phases of our food careers, neither really certain yet what direction we would take. I have watched her career take off and flourish, applauding each success.
Stephanie and the very talented Garrett McCord wrote a brilliant cookbook together called “Melt: The Art of Macaroni and Cheese” in 2013 and it was fun to watch them doing book signings, speaking engagements, and getting the very well deserved accolades. You definitely want this book in your culinary library – it turns your ideas of what Mac and Cheese is on its ear, in a really great way!
Then she disappeared. She wasn’t visibly on social media channels, I wasn’t seeing her name on the rosters of upcoming conferences, nothing. What was happening? Was she OK?
It turns out she had decided to go to culinary school and was knee deep in homework and classes, learning the fine art of mise en place. Once she graduated (I’m sure she was at the top of her class!), she came back and reinvented herself again. Now a classically trained personal chef and cooking teacher, she loves helping people who thought they would never be successful in the kitchen become confident and skilled!
She transitioned her blog from The Culinary Life to the new Fearless Fresh where she helps everyone become a kitchen ninja, just like her! There is no recipe that she cannot help you conquer, technique you can’t master, and those skills you never thought you would be able to handle, Stephanie to the rescue!
Today Stephanie is letting me share this beautiful recipe with all of you. Just wait until you see how simple these chocolate truffles are to make and delicious – AND they are gluten-free, dairy-free, and vegan! No way – yep, she figured it out and is giving us a beautiful treat for everyone we love, perfect for hostess gifts, treat bags, gift baskets, or any gathering this holiday season.
Thank you Stephanie, we are all going to indulge to our hearts content on these healthy chocolate delicacies!
- 2 cups unsalted cashews, soaked overnight in water and fully drained
- 6 tablespoons agave nectar
- 1/4 cup coconut oil, at room temperature
- 1 tablespoon food-grade cocoa butter, at room temperature
- 1/2 teaspoon finely ground sea salt
- 1/2 vanilla bean
- 1/2 cup dairy-free unsweetened cocoa powder + more for coating, if you like
- These rich and creamy vegan truffles actually taste better than their dairy-based cousins, and they last longer! Don't forget to soak the cashews in water overnight and be sure to use a heavy-duty blender to grind the cashews to a finer texture.
- For the rest of the directions, please head over to Stephanie's blog, Fearless Fresh and discover all her creations!
- Yield: about 12 servings
To learn more about Stephanie, follow her food adventures and discover her delicious recipes, make sure you visit Fearless Fresh and subscribe so you don’t miss any postings!
Keep in touch with Stephanie on Social Media: Pinterest | Facebook | Instagram | Twitter | App.net
Create a New Tradition Today!
While I am taking care of my husband after his stroke, some of my friends have generously offered to help me out with the blog. Thanks for understanding my sporadic posting and have fun discovering these incredibly talented food writers and recipe developers. Enjoy!
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