Vanilla Creme Truffles
You can never have too many side dish recipes, so give Vanilla Creme Truffles a try. This gluten free and dairy free recipe serves 10 and costs $1.7 per serving. One serving contains 301 calories, 5g of protein, and 17g of fat. This recipe is liked by 637 foodies and cooks. Head to the store and pick up raw cashews, chocolate chips, maple syrup, and a few other things to make it today. It is brought to you by My Whole Food Life. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Oatmeal Creme Pies with Vanilla Marshmallow Creme, Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream, and Vanilla Brown Butter And Almond Cake With Warm Vanilla Crème Br.
Servings: 10
Preparation duration: 25 minutes
Ingredients:
2 T almond milk
2 cups chocolate chips
2-3 T maple syrup
1 1/2 cups raw cashews (soaked overnight)
2 tsp ground vanilla beans
Equipment:
food processor
baking sheet
double boiler
Cooking instruction summary:
Drain the cashews and rinse. Add them to a food processor with the rest of the filling ingredients and blend until smooth. If the mixture looks a little too soft to form into cookies, place it in the fridge for 5 minutes to firm up. Use a cookie scoop to drop onto a lined baking sheet. Place in the freezer while you make the chocolate. Use a double boiler method to gently melt the chocolate and the milk. Once the chocolate mixture is smooth, use two forks to roll each ball into the chocolate and then place back on the lined baking sheet. Place the baking sheet in the freezer for the chocolate to set. Once the chocolate has set, you can move the truffles back to the fridge. They should last a few weeks in the fridge if you can make it that long! :)
Step by step:
1. Drain the cashews and rinse.
2. Add them to a food processor with the rest of the filling ingredients and blend until smooth. If the mixture looks a little too soft to form into cookies, place it in the fridge for 5 minutes to firm up. Use a cookie scoop to drop onto a lined baking sheet.
3. Place in the freezer while you make the chocolate. Use a double boiler method to gently melt the chocolate and the milk. Once the chocolate mixture is smooth, use two forks to roll each ball into the chocolate and then place back on the lined baking sheet.
4. Place the baking sheet in the freezer for the chocolate to set. Once the chocolate has set, you can move the truffles back to the fridge. They should last a few weeks in the fridge if you can make it that long! :)
Nutrition Information:
covered percent of daily need
