| Level: | Easy |
| Total: | 4 hr 10 min |
| Prep: | 5 min |
| Inactive: | 4 hr |
| Cook: | 5 min |
| Yield: | 30 to 35 truffles |
| Level: | Easy |
| Total: | 4 hr 10 min |
| Prep: | 5 min |
| Inactive: | 4 hr |
| Cook: | 5 min |
| Yield: | 30 to 35 truffles |
Ingredients
- 2/3 cup Cashew Cream, recipe follows
- 2 cups (12 ounces) 41-percent cocoa vegan chocolate chips
- 1 teaspoon agave syrup
- 1 teaspoon pure vanilla extract
- Zest of 1/2 medium orange
- Topping suggestions: Finely chopped pistachio nuts, cocoa powder, vegan chocolate chips, finely chopped crystallized ginger
- 1 cup water
- 1 cup raw, unsalted cashews
Instructions
- Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl over a pan of barely simmering hot water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest. Refrigerate the mixture until firm, about 1 hour.
- With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return to the baking sheet. Refrigerate until firm, about 1 hour. Roll the truffles in your desired toppings and serve.
- In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
- In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.
Nutrition Facts
| Serving Size | 1 of 32.5 servings |
| Calories | 82 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
| Serving Size | 1 of 32.5 servings |
| Calories | 82 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
Reviews
These were easy and delicious. I am a new vegan, because of kidney failure my doctor said a vegan diet could help. I was so pleasantly surprised at how good these are
Yummy
Deliciously rich 😀 I decided to create these truffles for my boyfriend’s children. Their mom is vegan. I wanted them to still have candy but still respect their mom’s beliefs. This recipe did both and even quenched my chocoholic cravings. I enjoyed every morsel that I chewed on and all the chocolate that I allowed to melt on my tongue. Thank you, Giada, for this recipe.