Dark chocolate
Cashew butter
Plant-based milk
Cocoa powder
Melt the dark chocolate in a water bath or in the microwave. Let it cool for 10 minutes.
Heat the non-dairy milk in a saucepan or in the microwave. Pour the cashew butter into the milk and whisk until creamy.
To make the vegan chocolate ganache, add the cashew cream to the melted chocolate and stir until combined.
Once the vegan chocolate ganache is ready, place it in the fridge to set. It should take about 30 minutes for it to solidify.
The ganache should now be solid but still soft enough to scoop out the truffles. Scoop about 1 tablespoon of ganache.
Drop one truffle at a time into a bowl filled with cocoa powder and roll it around until coated.
Coat your hands with cocoa powder prior to rolling. Finally, roll the truffles in the palms of your hands until round.