Vegan Chocolate Truffles Without Cream
Incredibly gooey vegan chocolate truffles made with the best vegan chocolate ganache and coated with cocoa powder.
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Servings: 8 truffles
Ingredients
- 3.5 ounces (100 g) dark chocolate(70%)
- ¼ cup (62 g) cashew butter can sub almond butter
- ¼ cup (60 ml) non-dairy milk we used soy milk
- 2-3 tablespoons Dutch-processed cocoa powder* sub regular cocoa powder
Instructions
- Melt the dark chocolate in a double boiler or in the microwave at 30-second intervals.
- Heat the non-dairy milk until lukewarm (in a saucepan or in the microwave). Add in the cashew butter and whisk until you obtain a thick cashew cream.
- Add the cashew cream to the melted chocolate and stir to combine. Place in the fridge to set for 30 minutes.
- Add the cocoa powder to a bowl.
- Scoop about 1 tablespoon of batter with a spoon or an ice cream scoop. Drop the batter into the cocoa powder. Cover the ball with cocoa powder, then roll it in the palm of your hands to form a small truffle. Coat with more cocoa powder if desired. Repeat until there's no truffle batter left.
- Transfer the truffles to an air-tight container and store them in the fridge for 2 to 3 weeks. Always take them out of the refrigerator 30 minutes in advance for that perfect melt-in-your-mouth texture
Nutrition
Calories: 110kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Fiber: 2g | Sugar: 3g
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