Vegan Truffles

Photo: flickr user Greencolander

Ingredients

1 pound bittersweet chocolate (broken into smallish pieces)

3/4 cup raw cashews

3/4 cup cold water

cocoa powder

Preparation

Start melting the chocolate in a double boiler

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.

Turn off the heat on the chocolate and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).

Cool in the fridge for 2 hours (to set).

Using a spoon, take out a small ball or ganache, roll in cocoa powder

Store in fridge or freezer

Tools

Comments

Permalink Mary Lawrence
January 29, 2009

What a great recipe - perfect for Valentine's Day! I usually make truffles with Silk soy milk, but I can't wait to try them with the cashew cream.

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About

I learned this recipe from Billy Magic back in the old vegan-l mailing list days... I wonder what ever happened to him.

Yield:

1.0 servings

Added:

Sunday, January 3, 2010 - 1:48am

Creator:

Anonymous

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