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vegan chocoalte truffles
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5 from 1 vote

EASY VEGAN CHOCOLATE TRUFFLES

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!
Course: Dessert
Cuisine: American, Mediterranean
Keyword: EASY VEGAN CHOCOLATE TRUFFLES
Servings: 50 (approximately)

Ingredients

For the truffles

  • 1 ⅓ cups (200 g / 7 oz) unsalted, raw cashews
  • 400 g / 14 oz good quality bittersweet or semisweet chocolate, chopped
  • 1 cup cold water

Optional Coatings

  • unsweetened cocoa powder (natural or Dutch-processed)
  • shredded coconut
  • chopped nuts

Instructions

  • Place the chopped chocolate in a heat-proof bowl, preferably glass, and place it over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water or it may burn the chocolate! 
  • Stir the chocolate until melted. Remove the bowl from the pot and set aside to cool.
  • In a food processor or a blender, add the cashews and the water and blend until smooth and creamy.
  • Add the cashew mixture to the melted chocolate and gently mix with a spatula or a spoon until well combined.
  • 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

  • Melting the chocolate: By melting the chocolate over barely simmering water, you prevent the chocolate from burning, which tastes awful. This is another reason why I usually don’t melt chocolate in the microwave, either. It’s best to use a heat-proof glass bowl that fits nicely over a pot of simmering water so that you can see how the chocolate changes as it melts. This is really a fool-proof way of melting chocolate because you have better control over the heat. It’s worth the extra time and effort!
  • 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! The options are limitless!
©Pastry Wishes