These rich and creamy - yet guilt-free - vegan truffles actually taste better than their dairy-based cousins, and they last longer! Talk about a classy DIY gift for your love. A super blender will work best here, as the cashews will be ground to a finer texture. Don't forget to soak the cashews in water overnight!
Prep Time 30minutes
Total Time 30minutes
Author Stephanie Stiavetti
2cupsunsalted cashewssoaked overnight in water and fully drained
1/4cupcoconut oilat room temperature
1tablespoonfood-grade cocoa butterat room temperature
1/2teaspoonfinely ground sea salt
1/2cupdairy-free unsweetened cocoa powder plus more for coatingif you like
In the pitcher of a blender, combine cashews, maple syrup, coconut oil, and salt. Using a sharp paring knife, slit the vanilla bean down the center and use a spoon to scrape out the tiny beans, adding them to the blender. Discard the empty pod. Blend to a smooth paste. Add cocoa powder and continue to blend until you've got a smooth, velvety texture.
Spoon fudge into a bowl and cover. Place in the refrigerator for 20 minutes to solidify. While the fudge is chilling, line a plate with a piece of parchment.
Once the truffle mixture has chilled, use a 1/2-tablespoon cookie scoop to drop scoops of truffle mixture onto the parchment. Place the scooped truffles back in the refrigerator for 10 minutes. Once they're cool, use your hands to roll the truffles into balls. If you like, roll them around in a bowl of cocoa powder to coat. Store in the refrigerator, in an airtight container, for up to 2 weeks.