Decadent Vegan Truffles

Alisa.Fleming's picture

Apr. 05, 2011

Ingredients

Dark chocolate 1 Pound , coarsely chopped (16 Ounce)
Raw cashews 3 3/4 Ounce (3/4 Cup)
Water 3/4 Cup (12 tbs)
Liqueur/1 to 2 teaspoons flavor extract 2 Tablespoon
Cocoa powder/Finely chopped nuts / powdered sugar / coconut 1/4 Cup (4 tbs) (For Coating)

Directions

1. Place the chocolate in a microwave-safe bowl and microwave it on HIGH in 30 second intervals (just

2 to 3 should suffice), stirring vigorously between intervals, until the chocolate has just melted and is

smooth. Be careful not to overheat the chocolate, as it can scorch easily. Set aside to let the chocolate

cool for a few minutes.

2. If you have a spice grinder, use it to blend the nuts until they pass the powder stage and just begin to

clump. Place the cashews or cashew paste and the water in your blender, and blend until smooth, about

1 to 2 minutes. If using a liqueur or extract, blend it in.

3. Gently fold the resultant cashew crème into the melted chocolate until it is well combined. Cool the

chocolate mixture in your refrigerator for 4 hours or until it is firm enough to handle. If it sets up too

much, let it sit at room temperature to soften a bit. Scoop out balls of the chocolate mixture and roll

them in your choice of coating or see the directions below for chocolate-dipped truffles. Store the

truffles in the refrigerator until ready to devour.

Chocolate Coated Option: Melt 10 ounces of additional dark or semi-sweet chocolate with 1 teaspoon

of shortening using the directions above. Dip the truffles in the chocolate and place them on baking

sheets lined with wax paper or non-stick baking mats. Place the sheets in the refrigerator or freezer for

30 minutes to allow the chocolate to harden.

Nut-Free Option: Substitute 1 cup of coconut cream for the cashews and water. To get the thickest

cream, allow two cans of coconut milk to chill and settle; no shaking! Skim off 1/2 cup of the thickest

cream from the top of each can; use the remaining coconut milk in recipes as a light coconut milk.

Semi-Sweet Option: If you like your chocolate on the sweeter side, substitute the dark chocolate with an

equivalent amount of dairy-free semi-sweet chocolate chips.

For more recipes like this you can purchase the book Go Dairy Free at www.godairyfree.org.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 3244Calories from Fat 1710

 % Daily Value*

Total Fat 194 g298.5%

Saturated Fat 97 g485%

Trans Fat 0 g

Cholesterol

Sodium 134 mg5.58%

Total Carbohydrates 362 g120.7%

Dietary Fiber 55 g220%

Sugars 236 g

Protein 53 g106%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet