These vegan chocolate truffles are super rich and decadent! The best part is that they are SO EASY to make, using only 3 ingredients! Get ready to indulge yourself with these chocolaty, velvety, vegan, bite-sized goodies!
Is there anything better than an easy, no-bake, dessert? Nope. I love making no-bake desserts, especially my vegan desserts, because they're so simple! like these delicious Rose Bliss Balls, or this INCREDIBLE 2 ingredient vegan chocolate mousse, or my Chocolate Pomegranate Bark, my Greek Chocolate Salami, or my ancient Greek Sesame Bars (Pastelli)!
I'm sure you will absolutely LOVE these chocolate truffles!
They are:
really easy to make.
rich and creamy.
super chocolaty.
intensely delicious.
Here's what you'll need:
good quality bittersweet or semisweet chocolate (just make sure it's vegan)
raw cashews
water
That's it! Just 3 ingredients!
Optional Coatings
I love coating these truffles in unsweetened cocoa powder, chopped nuts or shredded coconut. I usually use Dutch-processed cocoa powder, because it's not as bitter as natural cocoa powder, but feel free to use whatever you like. If you want to know the difference between Dutch-processed cocoa powder and natural cocoa powder, you can read my post here.
HOW TO MAKE VEGAN CHOCOLATE TRUFFLES
STEP 1: MELT THE CHOCOLATE
First, place the chopped chocolate in a heat-proof bowl, preferably glass. Put the bowl over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water! Stir until melted. Remove the bowl from the pot and set aside to cool.
Alternatively, you can melt the chocolate in 10 second increments in the microwave.
STEP 2: MAKE THE CREAM
Then place the raw cashews and the water in a food processor or a blender. Blend everything until it's smooth and creamy.
STEP 3: STIR THE MIXTURE INTO THE MELTED CHOCOLATE
After that, gently stir the vegan cream into the melted chocolate with a spatula or a spoon until combined.
STEP 4: REFRIGERATE
Then, cover the bowl loosely with plastic wrap and place in the refrigerator overnight.
STEP 5: ROLL INTO BALLS
Wear gloves or dust your hands with unsweetened cocoa powder, if you don't mind getting a bit messy! Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so it doesn't melt. Then roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts.
P.S.: Warning! These truffles are extremely addictive! You won't be able to eat just one! You can't say I didn't warn you!
Please let me know how these vegan chocolate truffles turned out for you in the comments! I would love to hear from you!
MORE VEGAN RECIPES!
- Healthy Tahini Breakfast Cookies - Vegan, GF, Refined Sugar Free, Oil Free
- Greek Pumpkin Hand Pies-Kolokithopita (Vegan, No Mixer)
- Easy Homemade Chocolate Syrup (Without Corn Syrup)
- Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)
- Easy Strawberry Mint Sorbet - No Ice Cream Maker - Refined Sugar Free (+Vegan Option)
Recipe
Vegan Chocolate Truffles (Easy + Tips)
Ingredients
For the truffles
- 1 ⅓ cups (200 g / 7 oz) unsalted, raw cashews
- 1 cup cold water
- 400 g / 14 oz good quality dark, bittersweet, or semisweet chocolate, melted
Coatings
- unsweetened cocoa powder (I use Dutch-processed)
- shredded coconut
- chopped nuts
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- In a food processor or a blender, add the cashews and the water and blend until smooth and creamy.
- Pour the cashew cream mixture into the melted chocolate and gently mix with a spatula or a spoon until well combined and there are no more white streaks.
- Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.
- Wear gloves or dust your hands with unsweetened cocoa powder, if you don't mind getting a bit messy! Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so the chocolate doesn't melt.
- If you wish, roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts.
- Cover tightly and store in the refrigerator for up to a week.
- Enjoy!
Notes
- Raw cashews: I used raw cashews because they have a very mild flavor that doesn't interfere with the overall taste.
- Toppings: Other toppings can also be used, like powdered sugar, sprinkles, or crushed candy.
Elizabeth @ Bowl of Delicious
Um, WOW! I can't believe it only takes three ingredients (really, two... does water even count?) to make these delicious decadent truffles! What a wonderful recipe.
Voula
Thank you! Nothing better than a simple chocolate recipe !!!