Indulge in these creamy vegan chocolate truffles, a delightful treat made with cashew cream and rich chocolate.
Blend the raw cashews and cold water in a blender until smooth and creamy.
Blend for a longer time to ensure the cashew cream is completely smooth.
Melt the dark chocolate in a double boiler until smooth.
Stir the chocolate constantly to prevent it from burning.
Allow the melted chocolate to cool slightly, then gently fold in the cashew cream.
Fold gently to avoid incorporating air bubbles.
Refrigerate the mixture for 2 hours to set.
Cover the bowl with plastic wrap to prevent the mixture from drying out.
Scoop small portions of the set mixture and roll them into balls.
Use a small cookie scoop for evenly sized truffles.
Roll each ball in cocoa powder to coat evenly.
Tap off excess cocoa powder for a cleaner finish.
Store the truffles in the refrigerator or freezer until ready to serve.
Serve chilled for the best texture and flavor.
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