I made three variations: the traditional one with cocoa-powder, one with crushed almond flakes, and one that I squashed into cubes. In the future, I'd imagine these would taste great in a hard raspberry flavored chocolate shell, but that's a project for another time. Without further ado, here is the recipe!
What you'll need:- 3/4 cup of raw cashews
- 3/4 cup of cold water
- 16 oz of vegan chocolate chips (I used dark chocolate, but if you don't like bitter chocolate, I suggest semi-sweet! I also skimped and used 12oz by not using the entire cashew mix. )
- cocoa powder
- a blender or food processor
- a double boiler (I just used two same sized pots stacked on top of one another.)
1. Blend the cashews and cold water on high speed for 1-2 minutes. **Edit: someone noted that if you don't have a good blender, you can soak the cashews beforehand to make it easier to blend.
2. Scrape down the chunks from the side and blend again until the mixture has the consistency of heavy cream.
3. Heat the chocolate in the double boiler until it's melted. (Make sure not to get any water or steam in the chocolate or it will seize.) Let cool until workable and slowly fold in the cashew cream.
It's chocolate time! Woohoo!
It's chocolate time! Woohoo!4. Allow to set and cool in the fridge for about 1.5 hours.
5. Make small spheres by using a 1/2 tsp measuring spoon or a melon scooper. Place on wax paper.
6. Roll in cocoa powder or a topping of your choice. Store in the refrigerator.
Put it in a glass jar for a great homemade gift!
Or if you're feeling particularly ambitious, create individual origami boxes for each truffle. :)
Happy holidays, everyone!
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