I am completely gaga over pitaya, which is another name for dragon fruit. This fruit is heaven for a girl like me, who relishes in getting artistic in the kitchen, loves the color pink and the proposition of coloring her food pink, but would only do so upon the use of whole, totally natural fruits and vegetables, but of course.
So, in walks pitaya. Pitaya has turned my world upside down by allowing me to turn my food pink naturally. I can color my food a light shade of pink by using just a bit of pitaya, a medium shade of pink, such as my gal Ashley did over at Lipstick and Berries with her Pretty ‘n’ Pink Cashew Frosting by adding just a bit more, or I can turn my food a gloriously rich shade of magenta, by simply using more pitaya. It’s like magic! Zero malicious, artificial ingredients need be used to alter the shade of my food.
I wrote about the health benefits of dragon fruit in a previous blog post and I’d love for you to check it out. It will help you understand why using pitaya to color your food pink is not only fun, artistic and girlie, but also very good for your health. CLICK HERE to read the article.
This was my first recipe creation using pitaya and I am so excited to continue pinking up my life with more pitaya. Yes, I did just write that. “Pink up your life with pitaya!” I hope that sounds as wonderful to you as it did to me.
The recipe you see here has a luscious creamy texture thanks to the raw cashew butter and a nice pop of lemon flavor thanks to the use of lemon juice. The cacoa nib covering gives these little Truffles a nice crunch. Feel free to use any coating your heart desires, even crushed pecans or pistachio pieces. Next time I prepare these, I will likely try pistachio pieces because I’m sure the bright pop of pink and the green hue provided by the pistachio pieces will make the truffles a real treat for the eyes.
I love this recipe and I hope you love it too!
Ingredients (makes about 15 truffles):
3/4 cup almond flour
1/2 cup raw cashew butter
1 tablespoon organic lemon juice
1 teaspoon organic vanilla extract
½ frozen pitaya pack from Pitaya Plus
2 tablespoons cacao nibs
2 tablespoons shredded coconut
Combine all ingredients in a food processor, except for the cacao nibs and shredded coconut, and process until all ingredients are evenly combined and truffle dough turns magenta. This should be quick and occur in less than 30 seconds.
A heaping teaspoon at a time, roll into 1” balls, and place on a plate. Cover half of the truffles with cacao nibs and the other half with shredded coconut (or cover all with whichever covering you prefer). *Place plate in the refrigerator for one hour or longer before serving. NOTE: Always serve chilled, or truffles will be too soft.
About 3-4 truffles is a decent serving and they are perfect to pack in school lunches for girls that love pink or as an after dinner treat. Enjoy!
If you have any questions about this recipe, feel free to ask me in the comments section.
Peace, love and PITAYA <3