Guilt-Free, Dairy-Free Vegan Chocolate Truffles
Guilt-Free, Dairy-Free Vegan Chocolate Truffles might be just the side dish you are searching for. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 12 and costs 81 cents per serving. One portion of this dish contains about 5g of protein, 15g of fat, and a total of 200 calories. Head to the store and pick up coconut oil, cashews, sea-salt, and a few other things to make it today. Several people made this recipe, and 713 would say it hit the spot. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by The Culinary Life. With a spoonacular score of 57%, this dish is pretty good. If you like this recipe, you might also like recipes such as Dairy Free Vegan Chocolate Truffles, Guilt Free Chocolate Truffles, and Healthy No Bake Chocolate Hazelnut Truffles (Paleo, GF, Dairy-Free + Refined Sugar-Free).
Servings: 12
Preparation duration: 30 minutes
Ingredients:
6 tablespoons agave nectar
2 cups cashews, soaked overnight in water and fully drained
1 tablespoon food-grade cocoa butter, at room temperature
½ cup dairy-free unsweetened cocoa powder + more for coating, if you like
¼ cup coconut oil, at room temperature
½ teaspoon finely ground sea salt
½ vanilla bean
Equipment:
blender
knife
bowl
Cooking instruction summary:
In the pitcher of a blender, combine cashews, agave, coconut oil, cocoa butter, and salt. Using a sharp paring knife, slit the vanilla bean down the center and use a spoon to scrape out the tiny beans, adding them to the blender. Blend to a smooth paste. Add cocoa powder and continue to blend until you've got a smooth, velvety texture.Spoon fudge into a bowl and cover. Place in the refrigerator for 20 minutes to solidify. While the fudge is chilling, line a plate with a piece of parchment. Once the fudge has chilled, use a half-tablespoon-sized cookie scoop to drop teaspoon-sized balls onto the parchment. Place the fudge back in the refrigerator for 10 minutes, and once they're cool, use your hands to roll the fudge into truffle balls. If you like, toss them into a bowl of cocoa powder to coat. Store in the refrigerator, in an airtight container, for up to 2 weeks.
Step by step:
1. In the pitcher of a blender, combine cashews, agave, coconut oil, cocoa butter, and salt. Using a sharp paring knife, slit the vanilla bean down the center and use a spoon to scrape out the tiny beans, adding them to the blender. Blend to a smooth paste.
2. Add cocoa powder and continue to blend until you've got a smooth, velvety texture.Spoon fudge into a bowl and cover.
3. Place in the refrigerator for 20 minutes to solidify. While the fudge is chilling, line a plate with a piece of parchment. Once the fudge has chilled, use a half-tablespoon-sized cookie scoop to drop teaspoon-sized balls onto the parchment.
4. Place the fudge back in the refrigerator for 10 minutes, and once they're cool, use your hands to roll the fudge into truffle balls. If you like, toss them into a bowl of cocoa powder to coat. Store in the refrigerator, in an airtight container, for up to 2 weeks.
Nutrition Information:
covered percent of daily need
