Vegan Truffles

1. 1

   Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).

2. 2

   Scrape the sides down and blend again until the mixture is the consistency of heavy cream.

3. 3

   Meanwhile, in a double boiler heat the chocolate until it's all melted.

4. 4

   Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).

5. 5

   Cool in the fridge for 2 hours (to set).

6. 6

   Take out a small ball, roll in cocoa powder and store in fridge/freezer.

7. 7

   Repeat until done.

* Per serving · 4 servings · Values may vary.

No additional tips available.