Vegan Truffles

By pattie_d

Ingredients

• 1/2 cup raw cashews
• 1.2 cup cold water
• 1 pound grain sweetenened, non-dairy chocolate chips
• 1 teaspoon pure vanilla extract
• Pinch ground cinnamon
• 2 tablespoons brown rice syrup
• Cocoa powder
• Unsweetened shredded coconut
• Finely chopped almonds

Details

Servings 50

Preparation

Step 1

Blend cashews and water in a blender at high speed for 2 minutes. Scrape down sides and process again until smooth and the texture of heavy cream. Set aside. Melt the chocolate with vanilla, cinnamon and rice syrup in a double boiler until smooth and creamy. Cool the chocolate for about 3 minutes and then fold the cashew cream in until fully blended. Cover and refrigerate for 2 hours.

Makes about 50 truffles.