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Vegan Bittersweet Chocolate Truffles

  • Author: Camilla
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: 28 1x


  • Enlightened Chocolate Truffles
  • 1/2 cup raw cashews
  • 1/2 cup cold water
  • 10 ounces good-quality bittersweet or semisweet chocolate, chopped
  • 2 teaspoons vanilla extract
  • Pinch of sea salt (preferably fleur de sel)
  • 1/2 cup good quality natural, unsweetened cocoa powder


  1. Place the nuts and cold water in a blender and blend at high speed for 2 minutes. Stop the blender and scrape down the sides. Blend at least 1-2 minutes longer until the mixture is smooth (mixture will be very thick; add 1-2 additional tablespoons water, if needed, to blend until smooth).
  2. Meanwhile, melt the chocolate in a metal or glass bowl set over saucepan of simmering water until smooth. Remove bowl from heat and cool slightly. Stir in cashew cream, vanilla and salt until well-blended. Refrigerate truffle base (uncovered) until firm enough to roll, about 2-3 hours.
  3. Line a rimmed baking sheet with waxed paper. Place the cocoa powder in a small shallow bowl.
  4. Scoop out 1 tablespoon of truffle base and roll between fingertips or palms into a ball.
  5. Drop each freshly made truffle into bowl of cocoa powder and turn to coat. Transfer to prepared sheet. Repeat with remaining truffle base and cocoa powder.
  6. Chill until firm, about 1 hour.

  • Category: Dessert, Chocolate


  • Calories: 57
  • Sodium: 46.1 mg
  • Fat: 5.7 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 3.4 g
  • Protein: 1.5 g
  • Cholesterol: 0
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