Vegan Chocolate Truffles

I’m a little late with today’s recipe, which happens to be perfect for Valentine’s Day – especially if you are vegan or just love someone who is. This truffle recipe is made with vegan chocolate and cashew cream. If you have a blender or a food processor (I used a food processor), these are very simple.

Vegan Chocolate Truffles

3/4 cup raw cashews
3/4 cup cold water
1 pound bittersweet chocolate, look for one with no dairy if you are, indeed, vegan
1 teaspoon pure vanilla extract
Cocoa powder

Place the cashews and water in a food processor or blender. Process/Blend for 2 minutes or until smooth. Scrape sides of bowl and process some more or until the mixture is the consistency of heavy cream. It should look something like this.


Place chocolate in a 2 quart microwave safe bowl and melt on high, stirring every 30 seconds. If you are old-school, do this in a double boiler. Let the chocolate cool for 3-5 minutes, then stir in the cashew cream and vanilla extract.


Chill mixture in refrigerator for 2 hours. Using a melon baller or cookie scoop or whatever tool you feel most comfortable with, scoop out a little ball. Roll the little ball in cocoa powder or powdered sugar, then set it in a Valentine’s Day cupcake holder or other festive truffle receptacle. Return to refrigerator to chill a bit more.


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  1. Elaine says

    Anna, these are so delicious. I had no idea you could just puree cashews with water and come out with heavy cream! I used the Enjoy Life chocolate chips, and then I coated some with cocoa, some with powdered sugar, and some with PB2 powdered peanut butter. I’m taking them to my boyfriend’s parents’ house in just a few minutes!

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