Vegan Chocolate Cashew Cream Truffles

This post is a few days past Valentine's Day but for good reason. I made these for my husband and since he reads my blog I couldn't post them until after he got them. These are the first of two different truffles I made. They were so simple and easy to make. And they look pretty! Truffles usually require cream but a healthier and vegan option is to make a cream out of cashews. You may say, 'But I just want chocolate truffles, no nutty flavor!' and I assure you that these taste nothing more than pure chocolate. Fudgy balls of goodness! 

Ingredients

1/2 cup raw cashews

1/2 cup water

12 oz semisweet chocolate chips 

3 tablespoons maple syrup

Anything you want to coat the truffles in: cocoa powder, sprinkles, crushed nuts, powdered sugar, crushed cookies, melted chocolate, etc.

Directions

The first step is to make a cream out of your cashews and water. Blend the two in a food processor for about 4 minutes, until you have what looks like cream. 

Next you want to melt your chocolate. You can do this in a double broiler or in the microwave like I did. If you do it in the microwave, make sure to stir it every 30 seconds or so. Once the chocolate is melted stir in the maple syrup and the cashew cream. 

The mixture now needs to firm up before you can form the truffles. You can just put the bowl in the fridge but it might take awhile. I transferred the mixture to a square pan so that it was more spread out and would firm up quicker. It will take anywhere from 1.5 to 3 hours in the fridge to get firm enough, depending on you refrigerator temperature. 

Once the mixture is firm it is time to shape the truffles. This will get a little messy because you are rolling chocolate in your hands. Make sure anything that you are rolling your truffles in is ready to go. Since I rolled some of my truffles in pink sugar and some in cocoa powder I put each of those things in their own bowl. Now for the messy part! With a teaspoon or melon baller scoop a small amount of the truffle mixture out and roll between your hands to form a ball. You can then roll the truffle in whatever coating you choose. Place the finished truffle in a mini muffin liner or anything else of your choosing. Store the truffles in the fridge and try not to eat them all at once! 

Stay tuned for the next post on the other truffle I made...Peanut butter truffles! Mmmm....