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Vegan Truffles

1/2 cup raw cashews 
1.2 cup cold water 
1 pound grain sweetenened, non-dairy chocolate chips
1 teaspoon pure vanilla extract 
Pinch ground cinnamon 
2 tablespoons brown rice syrup 
Cocoa powder 
Unsweetened shredded coconut 
Finely chopped almonds

Blend cashews and water in a blender at high speed for 2 minutes. Scrape down sides and process again until smooth and the texture of heavy cream. Set aside. Melt the chocolate with vanilla, cinnamon and rice syrup in a double boiler until smooth and creamy. Cool the chocolate for about 3 minutes and then fold the cashew cream in until fully blended. Cover and refrigerate for 2 hours. 

Using a melon baller, scrape small spheres of chocolate and roll in cocoa powder or unsweetened coconut or almonds.

Makes about 50 truffles.

Note: You can also scoop these truffles into little candy papers and sprinkle coconut on top for a lovely presentation. 


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