Vegan truffles. But they don’t taste vegan. REALLY! Melt in your mouth, creamy, chocolaty, rich and wonderful. The recipe is for regular truffles, and then you can experiment with adding different essences (be careful, though! a little goes a looong way!) like orange or mint. Also, adding cinnamon or cayenne pepper (a tiny bit!) to your cocoa when rolling will add a little kick.
One of my favorite gifts to make! It’s great around the holidays or when I’m feeling grateful and want to spread the love… Everyone has some weird diet they follow these days, so I try to be helpful – I make little tags to attach to each box so people know what the ingredients are. It’s the most Martha Stewart I get. 🙂
Vegan chocolate truffles. Made with cashew butter. So rich and creamy that you would never know were vegan!
- 3/4 cup raw cashews
- 3/4 cup cold water
- 1 lb bittersweet chocolate
- cocoa powder for rolling
Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes, a long time).
Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
Meanwhile, in a double boiler heat the chocolate until it's all melted.
Cool the chocolate until it's comfortable to work with and fold in the cashew cream. Make sure not to stir too fast or you'll create bubbles.
Cool in the fridge for 2 hours to set.
Remove from fridge. For this step it's helpful to have a little melon scooper or something similar. Take a small amount of the solid mixture, roll into ball, roll in cocoa powder. Place on wax paper or a cold plate. A nice touch if giving these as a gift is to put each truffle in its own little foil or paper cup.
Finished truffles can travel pretty well, but on a sweltering day, they will start to get soft and stick together if not refrigerated.