|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)|
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.
Serving size Complete recipe
Calories 3244Calories from Fat 1710
% Daily Value*
Total Fat 194 g298.5%
Saturated Fat 97 g485%
Trans Fat 0 g
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