Vegan Truffles

Ingredients

1 pound bittersweet chocolate (broken into smallish pieces)
3/4 cup raw cashews
3/4 cup cold water

Preparation

1
Start melting the chocolate in a double boiler
2
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.
3
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).
4
Cool in the fridge for 2 hours (to set).
5
Using a spoon, take out a small ball or ganache, roll in cocoa powder
6
Store in fridge or freezer

Tools

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Comments

Mary Lawrence's picture

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.

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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