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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
Directions
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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Print ThisVegan Truffles
Ingredients1/2 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
Directions
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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