Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl over a pan of barely simmering hot water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest. Refrigerate the mixture until firm, about 1 hour.
With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return to the baking sheet. Refrigerate until firm, about 1 hour. Roll the truffles in your desired toppings and serve.
In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.
Vegan chocolate chips can be found in health or natural food stores. Leftover cashew cream can be sweetened with agave syrup or sugar and used to top cakes, ice cream or coffee drinks.
Recipe courtesy of Giada De Laurentiis