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Categories:Viewed: 70 - Published at: 6 years ago
Ingredients
- 2/3 cup Cashew Cream, recipe follows
- 2 cups (12 ounces) 41-percent cocoa vegan chocolate chips
- 1 teaspoon agave syrup
- 1 teaspoon pure vanilla extract
- Zest of 1/2 medium orange
- Topping suggestions: Finely chopped pistachio nuts, cocoa powder, vegan chocolate chips, finely chopped crystallized ginger
- 1 cup water
- 1 cup raw, unsalted cashews
Method
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the cashew cream and chocolate chips.
- Place the bowl over a pan of barely simmering hot water.
- Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes.
- Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest.
- Refrigerate the mixture until firm, about 1 hour.
- With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet.
- With damp hands, roll the mixture into balls and return to the baking sheet.
- Refrigerate until firm, about 1 hour.
- Roll the truffles in your desired toppings and serve.
- In a small bowl, combine the water and cashews.
- Let soak for at least 2 hours or overnight at room temperature.
- In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.
- Yield: 1 1/3 cups
