I always shied away from truffles, but my initial attempts were simple and have proven quite tasty. The real effort here is in rolling the balls. Thanks Kristi for helping with that – and yes – everyone loved your balls. The rest is fairly straightforward. Make these the night before and store them in a ziploc or air-tight container overnight for best results.

Thanks to Zeke Koch for providing this simple, yet elegant recipe for Vegan Truffles.

Vegan Chocolate Truffles

What you’ll need

• 1 pound of bittersweet chocolate. Check the labels and find one you’re comfortable with.
• 3/4 cup raw cashews
• 3/4 cup water
• Flavoring of your choice (optional)
• Cocoa powder, crushed almonds or other dusting of your choice

How to make it

You can check out Zeke’s original instructions on RecipeZaar. They are pretty straightforward – basically, you’re going to:

• melt the chocolate
• blend the cashew cream
• fold the two together til you get the desired consistency
• chill for a couple hours
• roll the chocolate into bite-sized truffles
• lightly dust with cocoa powder, almonds or other

I don’t have a double-boiler to melt the chocolate, so I simply used two saucepans on top of each other with about an inch of water in the bottom pan on low-medium heat.

Tags: non-dairy, vegan