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Vegan Truffles

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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 5 min
  • Inactive: 4 hr
  • Cook: 5 min
  • Yield: 30 to 35 truffles
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2/3 cup Cashew Cream, recipe follows

2 cups (12 ounces) 41-percent cocoa vegan chocolate chips

1 teaspoon agave syrup

1 teaspoon pure vanilla extract

Zest of 1/2 medium orange

Topping suggestions: Finely chopped pistachio nuts, cocoa powder, vegan chocolate chips, finely chopped crystallized ginger

Cashew Cream:

1 cup water

1 cup raw, unsalted cashews


  1. 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. 
  2. 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.

Cashew Cream:

  1. In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature. 
  2. In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute. 

Cook’s Note

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.