- 50
4/5
(1 Votes)
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
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.