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Decadent Vegan Truffles Recipe

Chocolate, Recipes, Sweets & Treats


  • 3/4 cup raw cashews
  • 3/4 cup cold water
  • 1 lb bittersweet chocolate
  • cocoa powder unsweetened, raw coconut


  1. Place cashews and cold water in a blender. Blend at high speed for 1-2 minutes. Scrape down the inside walls of the blender and blend again until the mixture is the consistency of heavy cream.
  2. Meanwhile, in a double boiler heat the chocolate until it’s all melted.
  3. Cool the chocolate about 6 minutes and fold in the cashew cream making sure not to stir too fast or you’ll create bubbles.
  4. Cover and cool in the refrigerator for 2 hours to set. (Caution: do not exceed 2 hours, or the mixture is too hard to work with.)
  5. ​Using a teaspoon, scoop out a small ball and roll in cocoa powder or unsweetened coconut. (You can use toasted coconut also if you like.) Repeat
  6. until entire mixture has been formed into balls.
  7. If not eating right away, store truffles covered or in airtight container in refrigerator. Remove about 20 minutes before ready to serve to bring to room temperature. Yields 35-40 truffles.


  • Use organic, fair trade chocolate and cocoa powder if available. 

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About the Author

Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

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