Vegan Truffles

1. 1

   Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, combine the cashew cream and chocolate chips.

3. 3

   Place the bowl over a pan of barely simmering hot water.

4. 4

   Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes.

5. 5

   Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest.

6. 6

   Refrigerate the mixture until firm, about 1 hour.

7. 7

   With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet.

8. 8

   With damp hands, roll the mixture into balls and return to the baking sheet.

9. 9

   Refrigerate until firm, about 1 hour.

10. 10

    Roll the truffles in your desired toppings and serve.

11. 11

    In a small bowl, combine the water and cashews.

12. 12

    Let soak for at least 2 hours or overnight at room temperature.

13. 13

    In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.