Vegan truffles

Ingredients:

Truffles

• 2/3 cup cashew cream, recipe below
• 340g vegan chocolate granules with 41% cocoa content
• 1 tsp. agave syrup
• 1 tsp vanilla extract
• Zest of 1/2 medium orange
• Topping options: Finely chopped pistachios, cocoa powder, vegan chocolate chips, finely chopped candied ginger

Cashew cream

• 1 cup of water
• 1 cup raw cashew nuts

Preparation:

1. Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl in a saucepan of simmering hot water. Stir occasionally until the chocolate is melted and smooth, about 2 minutes. Remove the saucepan from the heat and stir in the agave syrup, vanilla extract, and orange zest. Refrigerate the mixture until set, about 1 hour.
2. Using a small ice cream scoop or a 1-tbsp round measuring spoon, scoop the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return them to the baking sheet. Refrigerate the truffles until firm, about 1 hour. Roll the truffles in any of the suggested toppings and serve.

3. Cashew cream

   
   Place the cashews in a small bowl and cover with water. Let them soak for at least 2 hours or overnight at room temperature.
4. In a blender, blend the cashews and water on high speed for about 1 minute until creamy and smooth.
   
   

   Advice

   
   Vegan chocolate chips can be found at health food or natural food stores.
   
   Leftover cashew cream can be sweetened with agave syrup or sugar and used as a topping for baked goods, ice cream, or coffee drinks.