These Vegan Cashew Chocolate Truffles are the most delicious treat – they’re melt-in-your-mouth silky, super creamy, perfectly sweet and most importantly, undetectably vegan.
I’ve recently been experimenting with soaked and blended cashews (look out for lots more recipes to come!). I absolutely love how blended cashews are so sweet and creamy, and their neutral flavour makes them the perfect base for all sorts of things, sweet or savoury!
As much as I love dark chocolate, the one thing I have missed a lot since going dairy-free has been sweet, creamy, melt-in-your-mouth milk chocolate truffles – like these Lindt ones. I wasn’t particularly keen on using coconut cream to make truffles, as I was worried the coconut taste might overpower the chocolate 🙁
Now enter these Vegan Cashew Chocolate Truffles – one bite and I was in love. I adore how they’re velvety smooth and silky (thanks to the cacao butter) and super rich (thanks, cashews) without being overwhelmingly sweet (they’re free from refined sugar). It’s actually kind of dangerous that they’re not too sweet, as it means you can eat so many without even realising it!
Making chocolate from scratch may sound a little bothersome, but these little truffles honestly couldn’t be easier to make! All you need to do is soak cashews and add to a food processor, along with all the other ingredients. Then just refrigerate the mixture until hardened, roll into balls and devour.
You can get hold of cacao butter in local health stores, Whole Foods, online, and probably in large supermarkets too.
These truffles look pretty fancy, especially with that elegant light dusting of cocoa powder, which means they make excellent edible gifts: think Valentine’s Day, Mother’s Day, Easter, Christmas, and everything in between! Or, of course, the other option is to eat them all yourself!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 120g (raw i.e. not roasted) cashews
- 50g cacao butter
- 2 heaped teaspoons cocoa powder (or cacao powder)
- 2-3 teaspoons agave syrup (or brown rice syrup, or honey if not vegan), to taste
- 1 teaspoon vanilla essence
- Pinch of salt
- 2 teaspoons cocoa powder (or cacao powder), for dusting
- Soak cashew nuts in cold water overnight or in hot water for a few hours
- Drain soaked cashews and add to a food processor along with all the other ingredients*
- Whizz until completely smooth
- Taste and adjust flavour accordingly - add more agave syrup for sweetness, more cocoa powder for chocolatey flavour, more salt for saltiness, more orange essence for orangey flavour etc!
- Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 4-5 hours to harden – the mixture should be hard enough to easily shape into balls
- Sprinkle cocoa powder onto a plate
- Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the cocoa powder
- Repeat for the rest of the mixture
- Keep truffles in an airtight container in the fridge for up to a week
- *If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.