Vegan Truffles

"Incredibly yummy vegan truffles."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by pantuka81 photo by pantuka81
photo by supercarrot photo by supercarrot
Ready In:
2hrs 20mins
50 truffles




  • Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).
  • Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
  • Meanwhile, in a double boiler heat the chocolate until it's all melted.
  • Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).
  • Cool in the fridge for 2 hours (to set).
  • Take out a small ball, roll in cocoa powder and store in fridge/freezer.
  • Repeat until done.

Questions & Replies

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  1. If I could rate this "10 stars" - I WOULD! Honestly, when I read the list of ingredients, I laughed. I thought that those ingredients could no way create a great tasting truffle. I prepared this recipe on a dare. Well I was WRONG.<br/><br/>OMG! This IS FANTASTIC. Vegans and NON VEGANS - LOVE LOVE LOVE THIS RECIPE. Its because of the ratings I dared to try it. Silky smooth texture and rich rich flavor. I used semi-sweet chips which were the perfect taste combo for me. BTW if you don't own a scale - 1lb of chocolate chips = 2 2/3 cups ( according to Hershey). That helped since most bags come in 12oz portions. Thanks for this recipe!
  2. A great and tasty vegan dessert. These are definitely being made again for Valentine's Day! They're so easy to make.
  3. brilliant! So quick, so easy, so delicious! And you can put flavourings in to change it. We have done rum, coffee and vanilla. All non vegans loved them too. You do have to warn people about nuts though.
  4. these are absolutely amazing! i like to cover them in chocolate and white chocolate and let them solidify in little glassine candy cups. (makes them look fancy) i used to freeze the truffles to make them easier to dip in the chocolate, but it apparently makes the truffle concoction contract. and then when they come back to room temperature, the filling will ooze out of any holes or thin areas of the coating. oops! hehe. i must have made these 5 times already, and they're always perfect!
  5. So easy and delicious!


  1. I rolled some in cocoa powder and stated but also rolled a few in sprinkles for added color and crunch!
  2. I substituted almond milk for water and added couple of nut liquors for added punch. When the filling was chilled enough I rolled into balls then rolled melted more bittersweet chocolate and rolled the chilled balls in cooled chocolate and covered with roasted cashews... a little more effort, but so worth it!



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