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 dairy-free.
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.
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 in some 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 love chocolate treats as much as I do, you might like my:
- Chocolate Date Caramels
- Healthy Snickers Ice Cream Bites
- Peanut Butter Salted Caramel Chocolate Bars
- Matcha Chocolate Truffles
- Hazelnut Chocolate Truffles
- Dark Chocolate Amaretto Prunes
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
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 dairy-free.
- 120 g (1 cup) raw i.e. not roasted cashews
- 40 g (1.5oz) cacao butter
- 2 heaped teaspoons cocoa powder (or cacao powder)
- 2-3 teaspoons agave syrup, to taste (or sub brown rice syrup)
- 1 teaspoon vanilla
- Salt, to taste
- 2 teaspoons cocoa powder, for dusting (or cacao powder)
Soak cashew nuts in cold water overnight or in hot water for 15 minutes
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 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.
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