These Vegan White Chocolate Truffles are velvety, creamy and perfectly sweet! They're seriously rich, melt-in-your-mouth silky, and made with just 4 ingredients! They're easy to make and are gluten-free, refined sugar free and paleo-friendly too. They make the best pretty and elegant treat and are perfect for Valentine's Day, Mother's Day, Easter or Christmas!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Soak the cashews in cold water overnight or in boiling water for 15 minutes.
- Add to a food processor along with all the other ingredients.
Tip: You can get hold of cacao butter online, in local health food stores or large supermarkets.
- Whizz until completely smooth.
- Taste and adjust flavour accordingly.
- 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 2 hours to harden - the mixture should be hard enough to easily shape into balls.
How to decorate
- Mix together the chopped pistachios and freeze-dried raspberries in a bowl.
- Use two teaspoons to make a teaspoon-sized ball of the mixture.
- Roll the ball in the chopped pistachios and freeze-dried raspberries then place onto a plate.
Other ingredients you can use for decoration
- Desiccated coconut.
- Melted dark chocolate.
- Beetroot powder.
- Matcha powder.
- Cocoa powder.
How long do these keep for?
These keep in an airtight container in the fridge for up to 5 days, which means they're perfect for gifting!
Substitutions you can make
- The cashew nuts can be replaced with macadamia nuts (though I personally much preferred the texture of the cashew nuts).
- The cacao butter can be replaced with coconut butter or coconut oil (though the truffles will have a coconut flavour if you use either of these).
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
More vegan chocolate treats
- Healthy Snickers Ice Cream Bites
- Matcha Chocolate Truffles
- Chocolate Truffles
- Hazelnut Chocolate Truffles
- Strawberry Chocolate Truffles
- Chocolate Bars
- Snickers Bars
- Twix Bars
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 #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Vegan White Chocolate Truffles
Ingredients
- 120 g (1 cup) raw cashew nuts soaked in cold water overnight or in boiling water for 15 minutes
- 20 g (0.7 oz) cacao butter
- 3 tablespoons maple syrup to taste (or sub any other sweetener)
- 1 teaspoon vanilla extract
To decorate (optional)*:
- Pistachios , finely chopped
- Freeze-dried raspberries
Instructions
- Drain soaked cashews and add to a food processor along with all the other ingredients**.
- Whizz until completely smooth.
- Taste and adjust flavour accordingly.
- 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 2 hours to harden - the mixture should be hard enough to easily shape into balls.
- Mix together the chopped pistachios and freeze-dried raspberries in a bowl.
- Use two teaspoons to make a teaspoon-sized ball of the mixture.
- Roll the ball in the chopped pistachios and freeze-dried raspberries then place onto a plate.
- Repeat for the rest of the mixture.
- Keep truffles in an airtight container in the fridge for up to 5 days.
Video
Notes
- Desiccated coconut.
- Melted dark chocolate.
- Beetroot powder.
- Matcha powder.
- Cocoa powder.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Sarrah Chapman
Ooooh, these look delish! Can't wait to make these, thank you for posting this!!
Rhian Williams
Thank you so much, hope you get to make them!
Angela
Can different nuts be used?
Rhian Williams
you can use macadamia nuts, but the texture was much creamier with cashews!
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gabby
This is the bomb.com!!! Made both cashew and macadamia & by FAR cashew is the best IMO! Thank you so much for this recipe, hits the creamy, sweet, fatty spot while being quick & healthyish.
Rhian Williams
Thank you so much, so glad you liked it!!