Vegan Truffle au Chocolat

Print Friendly, PDF & Email

Courtesy of Anne Boyington of Trevani Truffles. 


1/4 cup raw cashews
1/4 cup water
1/2 lb dark chocolate
1-2 tablespoons vanilla or any liqueur of your choice.
1-2 tablespoons vanilla or any liqueur of your choice.
1/2 – 3/4 cup cocoa powder  


Soak raw cashews in purified water overnight in the refrigerator. The longer the soaking, the softer the cashews will be.

Blend water and cashews in a food processor until creamy. 

Melt the dark chocolate on top of double boiler over very hot but not boiling water until chocolate is melted and creamy. 

Remove the bowl of chocolate from the heat source and add the cashew cream.  Then add the vanilla or liqueur. Stir with a wooden spoon and blend until smooth & glossy. Chill for 3-4 hours, until the chocolate cream is firm enough to scoop. 

Scoop chilled ganache and roll into balls then roll in the cocoa powder to lightly coat.

Tip! Use a high quality chocolate.  65% – 70% is still on the darker side but has enough sweetness to counter the cocoa powder.

You may find Trevani Truffles at

Print Friendly, PDF & Email
Share on facebook
Share on twitter
Share on pinterest
Share on email